Mixed Vegetables With Pesto Sauce
|Zucchini||1 Cup (16 tbs)|
|Eggplant||1 Cup (16 tbs)|
|Mushroom||1 Cup (16 tbs)|
|Canned artichoke bottoms||1 Can (10 oz)|
|Garlic||3 Clove (15 gm), minced|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Pesto sauce||3 Tablespoon|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
1. Wash and chop vegetables into bite sized pieces.
2. Heat butter in large skillet. Add garlic and vegetables (but not the artichokes), saute for 3 minutes or until desired tenderness.
3. Add artichokes, cream and pesto sauce. Stir. Heat for 1 minute.
4. Place vegetables in serving dish. Sprinkle with Parmesan cheese. Serve.