Peppered vegetables

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

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