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Italian Vegetable Saute

American.foodie's picture
Ingredients
  Oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried oregano leaves 1⁄4 Teaspoon
  Dried marjoram leaves 1⁄4 Teaspoon
  Julienne cut zucchini 2 Cup (32 tbs)
  Onion 1 Small, thinly sliced and separated into rings
  Canned whole tomatoes 16 Ounce, drained, cut up (1 Can)
  Sliced pitted black olives 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

Heat Oil in large skillet.
Add garlic, oregano and marjoram.
Saute over moderate heat until garlic is light brown.
Add zucchini and onion.
Stir to coat.
Saute 5 to 7 minutes, or until tender.
Stir in tomatoes, olives (optional), salt and pepper.
Cook until heated through.
Stir in Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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