Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Zucchini; halved and sliced diagonally |
| 1 medium | Onion; sliced |
| 3 \N | Stalks celery; sliced diagonally |
| 2 \N | Carrots; halved and sliced diagonally |
| 1 ounce | Butter |
| ¼ cup | White wine |
| ¼ cup | Lemon juiice |
| \N \N | Salt and pepper to taste |
Saute vegetables in butter until al dente. Add seasoning and finish with wine and lemon juice.
Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979.Typos by Brenda Adams <adamsfmle@...>; Lu list 1/98.
Recipe by: Silver Garden Restaurant Posted to recipelu-digest Volume 01 Number 514 by Badams <adamsfmle@...> on Jan 13, 1998