Ingredients
- 2 tablespoons olive oil
- 1/2 tablespoon butter
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 3 medium carrots, julienned
- 1 red onion, julienned
- 1 large zucchini, julienned
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring, until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.


















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By ebwhite_9841211
Milwaukee, WI
on April 19, 2008
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This was a great side to trout. I will definitely make it again.
By gjwath_8000290
Chicago, IL
on August 25, 2007
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This is a great way to serve mixed vegetables. It's very flavorful and healthy too! Quick and easy - follow the directions - no mods needed.
By amsinwi_7525105
East Troy, WI
on April 22, 2007
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The name says it all. It was quick and easy and everyone loved the veggies.
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