Believe it or not, my family likes this—give or take a few ingredients!
1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
½ t. dried oregano
½ t. dried basil
1 C. chicken broth
2 C. cherry tomatoes, halved
· Cut vegetables into 2 x ½ inch strips.
· In a skillet or wok over medium heat, cook and stir the vegetables, garlic, oregano, and basil in broth until vegetables are crisp-tender, about 7 minutes.
· Add tomatoes; heat through.
· Yield: 8 servings.
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