| 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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