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@...