2 tbsp oil
4 medium squash, summer
4 onions, green
1 bell peppers
1 medium tomatoes
1 tsp salt, garlic
1/2 tsp chili powder
1 tsp sugar
A Recipe for
Sauteed Summer Vegetables
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
The ear tests words as the palate tastes food. |
| Job 34:3 |
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This Recipe for Sauteed Summer Vegetables is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Sauteed Summer Vegetables from the recipe cookbook of Recipes-to-go (Meal)
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Heat oil in large skillet. Wash, slice, and add squash. Thinly slice
green onions and bell pepper and add. Cook until tender, about 15-20
minutes.
Coarsely chop tomato and add to skillet with salt, chili powder, and
sugar. Cook a few more minutes, just until tomatoes are soft. Serve
over hot cooked rice.
Source: Recipe by Sylvia Steiger
Serves: 2
Sauteed Summer Vegetables Recipe brought to you by Recipes To-Go