Garden Saute Recipe - Cooking Index
Garden Saute Recipe - Cooking Index
| 1/4 cup | 15g / 0.5oz | Red onion - chopped |
| 1 | Garlic - minced | |
| 1 | Yellow summer squash - sliced (medium) | |
| 1 | Zucchini - sliced (medium) | |
| 1/2 cup | 118ml | Fresh mushrooms - sliced |
| 1 | Tomato - cut into wedges | |
| 1/4 cup | 27g / 1oz | Celery - chopped |
| 1/2 teaspoon | 2.5ml | Lemon juice |
| 1/4 teaspoon | 1.3ml | Dried rosemary |
| 1/4 teaspoon | 1.3ml | Dill weed |
| 1/4 teaspoon | 1.3ml | Italian seasoning |
| 1/8 teaspoon | 0.6ml | Fennel seed |
| 1/8 teaspoon | 0.6ml | Pepper |
In a large skillet coated with nonstick cooking spray, saute onion and garlic until softened. Add remaining ingredients; mix well. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender. Yield: 6 servings.
Source:
Taste of Home, August/September, 1997
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