"A low-fat meal doesn't skimp on flavor with this tasty saute on its side. The medley of squash and other garden-fresh ingredients is brightened by the hearty steak seasoning." —Pamela Stewart, Belcher, Kentucky
- 1 small zucchini, sliced
- 1 yellow summer squash, sliced
- 1 small onion, halved and sliced
- 1 cup sliced fresh mushrooms
- 1 small green pepper, julienned
- 1/2 cup thinly sliced fresh carrots
- 1 tablespoon butter
- 3 cups coarsely chopped fresh spinach
- 1/2 teaspoon steak seasoning
- 1/4 teaspoon garlic salt
- In a large skillet, saute the zucchini, yellow squash, onion, mushrooms, green pepper and carrots in butter until crisp-tender.
- Add the spinach, steak seasoning and garlic salt; saute 3-4 minutes longer or just until spinach is wilted. Yield: 5 servings.
Originally published as Colorful Veggie Saute in Country Woman August/September 2008, p33
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