| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Marganine or butter |
| 1 | ts | Dried basil leaves |
| 1/2 | ts | Oregano |
| 1/2 | ts | Fresh garlic |
| 2 | md | Carrots — sliced 1/4"thick |
| 1 | c | Broccoli flowerets |
| 1 | md | Onion — 1/4" rings |
| 1 | c | Zucchini — sliced 1/8" |
| Sliced | ||
| 1 | c | Fresh mushrooms — 1/4" |
| Sliced | ||
| 1 | Red or green pepper — cut | |
| In strips | ||
| 4 | oz | Cheddar cheese — shredded |
| 4 | oz | Mozzarella cheese — |
| Shredded |
INSTRUCTIONS
In 10 - inch skillet melt butter until sizzling; stir in basil, oregano and garlic. Add carrots, broccoli and onion. Cook over medium heat,stirring constantly,until vegetablles are crisply tender (5 to 6 minutes). Stir in zucchini, mushrooms and red pepper. Continue cooking over medium heat, stirring constantly, until zucchini is crisply tender (2 to 3 minutes). Transfer to serving dish; sprinkle cheeses over vegetables. Cover; let stand 1 to 2 minutes or until cheesed are melted. Posted to MC-Recipe Digest V1 #143 Date: Mon, 8 Jul 1996 15:34:51 -0400 From: tina <kclancy@access.mountain.net> Recipe By : Land O Lakes
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