Friday, March 5, 2010

Fresh Skillet Vegetables

Try this along side grilled chicken, steak, or fish. WAY better than a boring baked potato!

1 1/2 teaspoon olive oil
2 large zucchini, cubed
2 large red and/or yellow bell peppers, cubed
1/2 cup chopped onion
4 cloves garlic, finely chopped
1 tablespoon loosely packed fresh basil leaves, chopped
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese


In 12-inch skillet, heat oil over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.

Add basil and black pepper. Reduce heat to low and cook, stirring occasionally, 3 minutes or until vegetables are crisp-tender.

To serve, sprinkle with cheese.

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