Garden Vegetable Sauté
Basil and oregano spice up this medley of vegetables.
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon finely chopped fresh garlic
4 ounces (1 cup) broccoli florets
2 medium (1 cup) carrots, sliced diagonally 1/4-inch
1 medium onion, cut into 1/4-inch rings
4 ounces (1 cup) sliced fresh mushrooms
1 red or green bell pepper, cut into strips
1 medium (1 cup) zucchini, sliced 1/8-inch
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
Melt butter in 12-inch skillet until sizzling; stir in basil, oregano and garlic. Cook over medium-high heat 1 minute. Add broccoli, carrots and onions; continue cooking, stirring often, 4-5 minutes or until vegetables are crisply tender.
Stir in mushrooms, red pepper and zucchini. Continue cooking, stirring constantly, 4-5 minutes or until vegetables are crisply tender.
Spoon into serving dish; sprinkle with cheeses. Cover; let stand 1-2 minutes or until cheeses are melted.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #7873B©1995Land O'Lakes, Inc.