| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/4 | c | Carrots |
| 1/4 | c | Celery |
| 1/4 | c | Yellow crooked neck squash |
| 1/4 | c | Zucchini |
| 1/4 | c | Brocoli |
| 1/4 | c | Cauliflower |
| 2 | tb | Oil |
| 3 | lg | Cloves garlic; minced |
| 1/2 | ts | Salt; optional |
| 1/4 | ts | Pepper |
| pn | Red chili pepper | |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1/4 | c | Dry white wine |
| 1 | tb | Fresh parsley; chopped |
| 1/4 | Lemon |
INSTRUCTIONS
JUDI M. PHELPS Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break broccoli and cauliflower into small pieces. Heat oil until almost smoking. Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil vegetables are cooked al dente. Add parsley and squeeze in juice of lemon and serve immediately. Source: The Garlic Lovers' Cookbook II. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com
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