Yield: 1 servings
|1 tablespoon||Cider vinegar|
|1 tablespoon||Vegetarian worcestershire|
|½ teaspoon||Crumbled oregano|
|¼ teaspoon||Dry mustard|
|½ pounds||Fresh green beans, cut into|
|½ pounds||Button mushrooms, halved|
|2 mediums||Zucchini, sliced|
|2||Tomatoes, cut in wedges|
Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot.
To serve cold, do not cook tomatoes. Cover and refrigerate after cooking other ingredients, adding tomatoes just before serving.
Source: While I was on vacation in Illinois, my stepmother made this delicious dish for me.
Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@... to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....