Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 eaches | LARGE CUCUMBERS |
| 2 eaches | LARGE RED PEPPERS |
| 1 tablespoon | VEGETABLE OIL |
| ¼ teaspoon | LEMON PEPPER |
| ¼ teaspoon | SALT |
CUT CUCUMBERS IN HALVES AND REMOVE SEEDS. CUT INTO ¼" THICK SLICES.
CUT RED PEPPERS INTO THIN STRIPS. IN A MEDIUM SKILLET, SAUTE CUCUMBERS AND RED PEPPERS IN OIL, LEMON PEPPER AND SALT UNTIL VEGETABLES ARE JUST CRISP TENDER, ABOUT 6 MINUTES. KEEP WARM UNTIL READY TO SERVE.
SERVE WITH FLANK STEAK WITH PEANUT SAUCE