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Italian Veggies Recipe

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This recipe for Italian Veggies, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Nicholson
Added: Wednesday, July 8, 2009

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.

 

 

 

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