Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Carrots |
| ¼ cup | Celery |
| ¼ cup | Yellow crooked neck squash |
| ¼ cup | Zucchini |
| ¼ cup | Brocoli |
| ¼ cup | Cauliflower |
| 2 tablespoons | Oil |
| 3 larges | Cloves garlic; minced |
| ½ teaspoon | Salt; optional |
| ¼ teaspoon | Pepper |
| \N pinch | Red chili pepper |
| ¼ teaspoon | Basil |
| ¼ teaspoon | Oregano |
| ¼ cup | Dry white wine |
| 1 tablespoon | Fresh parsley; chopped |
| ¼ \N | Lemon |
JUDI M. PHELPS
Cut carrots, celery, squash, and zucchini into ½ x 2-inch pieces.
Break broccoli and cauliflower into small pieces. Heat oil until almost smoking. Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil vegetables are cooked al dente. Add parsley and squeeze in juice of lemon and serve immediately. Source: The Garlic Lovers' Cookbook II. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@...