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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

EWJ Rosemary and Thyme Veggie Saute Recipe

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This recipe for EWJ Rosemary and Thyme Veggie Saute is from Entertain With Jane, 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 large yellow squash
1 large zucchini
1 large white onion
1 cup sliced fresh mushrooms
1 red bell pepper
1 green bell pepper
olive oil
2 T chopped fresh rosemary
2 T chopped fresh thyme
2 cloves minced garlic
salt and pepper to taste
Directions:
Directions:
Slice squash, zucchini, onion and mushrooms evenly. Julienne peppers. Chop rosemary and thyme. Mince garlic. Heat about 2 T olive oil in a large saute pan. Add squash, zucchini, onion and peppers first. After onions begin to be a little transparent add the mushrooms. Add spices, garlic and a little salt and pepper to taste. Serve when onions of very transparent but veggies still have a little crunch to them.
Personal Notes:
Personal Notes:
This beautiful and simple dish is healthy and delicious.

 

 

 

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