Colorful Veggie Saute Recipe
"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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