Summer Squash Medley

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Squash - yellow
1 lb	454g / 16oz	Bell peppers (large)
1 lb	454g / 16oz	Tomatoes (large)
1		Onions - green
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper - black

Recipe Instructions

Melt butter in skillet. Wash and slice squash; saute. Cut bell pepper into chunks and add; wash and slice green onions and add. Cut tomato into wedges. When vegetables are tender, add tomato, sugar, salt, and pepper, and cook two minutes. Serve at once.

Here's one from a Passover cookbook that I've long lost and don't remember the name of.

Cookbook and PlanoNet Lowfat & Luscious echoes

Source:
Ann Marie Rinke

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.