1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup red wine vinegar
1 envelope italian dressing & recipe mix
Directions:
HEAT oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender.
STIR in vinegar and salad dressing mix; cook until heated through, stirring occasionally.
I make a similar vegetable dish. In the past I have only used olive oil and minced garlic in the mixture of vegetables. What I like about this kind of stirfry is that because I freeze the broccoli, cauliflower, peppers and mushrooms, I can grab any amount of vegetables along with whatever happens to be in the refridgerator (maybe some carrots), maybe some onions, zucchini, etc. Within 15 - 20 minutes I can have a bright colorful vegetable to serve.
I would like to try it with an italian seasoning and red wine vinegar. Bet that would be good, too!
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