- 1 medium sweet red pepper, julienned
- 1 medium zucchini, julienned
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a small skillet, saute red pepper and zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Yield: 2 servings.
Originally published as Vegetable Skillet in Reminisce Extra September 2010, p47
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