Tuesday, September 13, 2011

Squash and Pepper Saute

Also, from the lady in my Elk Grove ward.

2 medium yellow squash, sliced
2 medium zucchini, sliced
1 medium red pepper, julienned
1/4 cup olive or vegetable oil
1 envelope (.7 oz.) Italian salad dressing mix
3 Tbsp. red wine vinegar

In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings

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