Skillet vegetable medley
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Water |
| 1 | tablespoon | Cider vinegar |
| 1 | tablespoon | Vegetarian worcestershire |
| Sauce | ||
| 1½ | teaspoon | Sugar |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Crumbled oregano |
| ¼ | teaspoon | Dry mustard |
| ½ | pounds | Fresh green beans, cut into |
| 2 | Inch lengths | |
| ½ | pounds | Button mushrooms, halved |
| 2 | mediums | Zucchini, sliced |
| 2 | Tomatoes, cut in wedges | |
Directions
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@....
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