Stewed Vegetables

Stewed Vegetables

2 tablespoons of oil (vegetable or olive)
2 tablespoons of butter
1 onion, chopped
1 clove of garlic, minced
2 bell peppers (red, yellow, orange whichever colors you like)
1 small zucchini
1 small yellow squash
1 can diced tomatoes with roasted garlic and onion
1 ½ cup frozen corn
Lemon pepper, Italian seasoning blend, salt

In a large sauce pan heat oil and melt in butter.
Add onion, garlic, and peppers.
Sauté until tender crisp.

Add zucchini, squash, tomatoes, and corn.
Bring to boil reduce heat to low/medium low.
Simmer 15 to 30 minutes until vegetables have reached desired tenderness.
Season to taste with lemon pepper, Italian seasonings, and salt.

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*The Corner Desk . Com* Stewed Vegetables 2 tablespoons of oil (vegetable or olive) 2 tablespoons of butter 1 onion, chopped 1 clove of garlic, minced 2 bell peppers (red, yellow, orange whichever colors you like) 1 small zucchini 1 small yellow squash 1 can diced tomatoes with roasted garlic and onion 1 ½ cup frozen corn Lemon pepper, Italian seasoning blend, salt In a large sauce pan heat oil and melt in butter. Add onion, garlic, and peppers. Sauté until tender crisp. Add zucchini, squash, tomatoes, and corn. Bring to boil reduce heat to low/medium low. Simmer 15 to 30 minutes until vegetables have reached desired tenderness. Season to taste with lemon pepper, Italian seasonings, and salt. Back To Fruits & Vegetables Recipe Page