Italian Garden Saute
vegetables
1/4 cup sweet cream butter
2 cup zucchini, sliced
1 cup whole kernal corn, drained
3/4 cup green pepper strips (thin)
1/3 cup chopped onion
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
1 cup tomatoes, coarsely chopped
In a 10 inch skillet, melt butter. Add zucchini, corn, pepper, onion and seasonings. Saute over medium heat, stirring frequently, until vegetables are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).
Yield: 1 servings
