Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Mixed Vegetable Sauté
| 2 Tablespoons olive oil |
| 1 small bunch broccoli florets |
| 2 carrots, peeled and sliced diagonally |
| 1 small package snow peas |
| 1 yellow squash, quartered |
| 1 zucchini, quartered |
| ½ red and yellow bell peppers |
| 1 cup fresh mushrooms |
| ¼ cup red wine vinegar |
| 1 envelope Good Seasons Zesty Italian Salad Dressing |
Heat oil in a large skillet. Add vegetables and cook and stir until tender-crisp.
Stir in vinegar and salad dressing mix; cook until heated through, stirring occasionally.
NOTE: I got this from the Kraft web site. It called for two things which I omitted, which were onion wedges and cauliflower florets. I added the zucchini and yellow pepper in their place. I also mixed the vinegar and dressing and then poured it over the vegetables and heated them. It was very good, and I think next time I’ll try it with tarragon vinegar. Normally when I make that dressing, I use either tarragon or balsamic vinegar. I also served it with Roquefort chicken breasts and a fruit salad with the yogurt-poppy seed dressing.