A colorful mix of zucchini, onion, celery, green pepper and tomato is at its tasty best in this simple side dish. Mom came up with this recipe as a way to use up her garden vegetables. It has the taste of summer.—Sue Gronholz, Beaver Dam, Wisconsin
Featured In: 20 Favorite Thanksgiving Sides
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 3 small zucchini, quartered lengthwise and sliced
- 1 medium tomato, chopped
- 1 tablespoon onion soup mix
- In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender. Yield: 8 servings.
Originally published as Mom's Vegetable Medley in Taste of Home June/July 1998, p35
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