| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Garlic, Side dish |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive OR vegetable oil |
| 1/2 |
ts |
Paprika |
| 1/2 |
c |
Scallions — sliced |
| 40 |
|
Milliliters Garlic — minced or squeezed |
| 1 |
md |
Red bell pepper — cut into |
|
|
Strips |
| 1 |
md |
Green bell pepper — cut |
|
|
Into strips |
| 1 |
md |
Yellow summer squash — |
|
|
Sliced |
| 1/8 |
|
Inch rounds |
| 1 |
md |
Zucchini — sliced into 1/8 |
|
|
Rounds |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Heat oil in a large skillet over medium heat. Add paprika and stir
thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other
ingredients, partially cover and saute over medium low heat for 15 to 17
minutes, or until vegetables are tender, stirring occasionally.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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