Yields: 6 Servings

Savory Vegetable and Sun Dried Tomato Sauté


  • 5 cups zucchini, sliced
  • 1/2 cup mushrooms, quartered
  • 1 cup julienne cut carrots
  • 1 medium onion, cut into wedges
  • 1 cup green peppers, cut into strips
  • 1/4 cup olive oil
  • 1/4 cup REGINA Red Wine Vinegar
  • 1/4 cup B&G Sun Dried Tomatoes In Oil, chopped
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon coarsely ground black pepper


In large saucepan, over medium hear, sauté zucchini, mushrooms, carrots, onion (cut into wedges) and peppers (cut into strips) in 2 tablespoons oil until tender-crisp, about 3 to 4 minutes. Remove from skillet to serving bowl. In same skillet, combine remaining oil, vinegar, sun dried tomatoes and seasonings. Heat to a boil; reduce heat to low. Simmer for 2 minutes. Remove from heat and toss with hot cooked vegetables. Serve immediately.
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