Ingredients
-
1
-
2
-
1
-
1
-
1 - 2
-
1 1/2
-
1
-
1/2
-
-
1/2
-
1/2
-
-
-
-
Directions
Zucchini, Peppers, and Tomatoes,This is a really quick, simple, and flavorful saut from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.,This was great. I had zucchini, peppers, and tomatoes to use, and found this recipe. I was in a hurry and did not need the extra volume, so skipped the onion, added some minced garlic instead. used a veggie spice in lieu of fresh herbs, and also added chopped leftover roast beef. The feta cheese finished it off beautifully, and we loved it!,Excellant. I made the recipe as directed using parmean cheese and sliced black olives. I will make this again.
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Steps
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1
Done
|
Wash, Trim, and Slice Zucchini. |
|
2
Done
|
Salt Zucchini Lightly and Allow to Drain For About Ten Minutes, Then Pat Dry. |
|
3
Done
|
Heat the Butter and Oil, Saut Onions Until Wilted. |
|
4
Done
|
Add the Zucchini and Peppers, Cook 2 to 3 Minutes. |
|
5
Done
|
Stir in Tomatoes, Herbs, and Add Salt and Pepper to Taste. |
|
6
Done
|
Cook 4 to 5 Minutes, or Until the Vegetables Are Tender. |
|
7
Done
|
If the Tomatoes Are Especially Juicy, Cook Briefly Over High Heat to Reduce Pan Juices. |
|
8
Done
|
Remove from Heat, Stir in Optional Feta and Olives or Parmesan, If Desired. |
