Veggie Saute


1 tablespoon olive oil
1 small bunch scallions, trimmed and chopped
2 small zucchinis, sliced
1 each small red, yellow, and green peppers, seeded and cut into 1/2-inch slices
3 cloves garlic, minced
1 tablespoon fresh herbs (basil, thyme, etc.)
1/2 teaspoon salt
freshly ground pepper
juice of 1/2 lemon


Heat oil in large skillet and add vegetables, cooking uncovered, and stirring occasionally for about 5 minutes. When veggies are just beginning to soften, add garlic, herbs, salt, and pepper. Continue cooking until just tender, toss with lemon juice, and serve hot, as is or over rice.


Makes 4 servings.

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