- 2 tablespoons butter
- 2 medium zucchini squash, cut into julienne strips
- 1 sweet red pepper, cut into julienne strips
- 1 green pepper, cut into julienne strips
- 1 yellow pepper, cut into julienne strips
- 1/2 teaspoon seasoned salt
- Dash pepper
- In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper. Yield: 4-6 servings.
Originally published as Garden Medley in Country Woman July/August 1991, p37
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