Skillet vegetable medley

Yield: 1 servings

Measure 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

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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