Italian Vegetable Saute
INGREDIENTS:
- 2 tablespoons Crisco® Pure Olive Oil
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 2 teaspoons fresh oregano leaves
- 1 teaspoon fresh marjoram leaves (optional)
- 1 each medium zucchini and yellow summer squash, cut into julienne strips (about 2 cups)
- 1 small orange or red pepper, sliced
- 1 cup fresh grape or cherry tomatoes, halved
- 2 tablespoons sliced pitted black olives (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese (optional)
PREPARATION DIRECTIONS:
1. HEAT oil in large skillet. Add garlic and onion. Cook and stir over medium heat 2 to 3 minutes.
2. ADD zucchini, yellow squash, pepper strips, fresh oregano and marjoram leaves. Cook and stir 4 to 5 minutes, or until tender. Stir in tomatoes, olives, salt and pepper. Cook until heated through. Garnish with Parmesan cheese if using.
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