Yields: 6 Servings

Savory Vegetable and Sun Dried Tomato Sauté

Ingredients

  • 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
  • 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

Directions

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.
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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