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