Fresh Vegetable Saute

Ingredients:

2 Tbsp. olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
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.

By Anna

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brenda newton
Bronze Feedback Medal for All Time! 214 Feedbacks

December 15, 20040 found this helpful

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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