2 small zucchini, cut in half lengthwise, each cut into 1/2-inch slices
1 medium (1 cup) red bell pepper, cut into bite-sized strips
1 (8-ounce) package small button mushrooms
2 large cloves garlic, thinly sliced crosswise
1 shallot, chopped
1 tablespoon fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
Melt 2 tablespoons butter in 12-inch skillet. Cook over medium heat, watching closely, 1 1/2-2 minutes or until butter turns a golden brown. Immediately remove from heat. Pour into heat resistant bowl; set aside.
Place remaining 1 tablespoon butter in same skillet over medium heat; add zucchini, bell pepper, mushrooms, garlic and shallot. Cook, stirring occasionally, 4-5 minutes or until crisply tender. Drain. Add browned butter, dill, salt and pepper; stir to combine. Serve immediately.
You can substitute your favorite vegetables in this recipe. Try yellow summer squash, or use yellow or green bell pepper.