Peppered vegetables
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | eaches | LARGE CUCUMBERS |
2 | eaches | LARGE RED PEPPERS |
1 | tablespoon | VEGETABLE OIL |
¼ | teaspoon | LEMON PEPPER |
¼ | teaspoon | SALT |
Directions
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
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