Click for Cookbook LOGIN
"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Italian Veggies Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Italian Veggies is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh spinach or one box frozen (whole leaf )3 small zucchini or eggplants-sliced
1 large can of whole tomatoes cut in quarters lenthwise with juice or 10 small peeled tomatoes
4 cloves garlic peeled and grated
Directions:
Directions:
1.Sauté garlic in a little olive oil for a few minutes-don’t brown. Add sliced zucchini and/or eggplant. I use the small Japanese eggplants and slice them across. Cook for another minute or two.
2.Add the drained tomatoes and heat through. Cover, turn off the heat and set aside to allow the flavors to fuse.
3.Serve as a vegetable with meat and starch or serve over pasta with lots of salt and pepper and grated Romano cheese.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

357W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!