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Recipes

Mediterranean Vegetable Sauté

1/3 cup Olive Oil
1 med yellow onion (peeled and diced)
4 garlic cloves (peeled and crushed)
4 cups fresh green beans (rinsed and chopped)
1 red pepper (cored, seeded and chopped)
1 yellow pepper (cored, seeded and chopped)
1 medium zucchini (peeled and diced)
1 (14.5 oz) can diced tomatoes (do not drain)
¼ cup water
¼ cup dry white wine
thyme, oregano and basil
Lemon pepper (to taste)
Salt (to taste)

Heat olive oil in a large stock pot or dutch oven over medium heat. Add garlic and onion until translucent (3-5 minutes). Add green beans, peppers, zucchini and sauté another 5 minutes. Gently stir in tomatoes, water, wine, herb blend, lemon pepper and salt. Simmer vegetables over low heat 25 to 35 minutes, stirring occasionally. Serve hot with a dollop of yogurt.

Serves 4-6

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