- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 1 medium sweet red, orange or yellow pepper, julienned
- 1 tablespoon olive oil
- 1/2 cup seasoned bread crumbs
- 3 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil
- In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat. Yield: 4 cups.
Originally published as Summer Vegetable Saute in 2003 Taste of Home Calendar , p7
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