Colorful Vegetable Saute'

Colorful Vegetable Saute'

Chop or slice:

1  green or yellow Patty Pan squash

1  skinny purple eggplant

Saute' these two vegetables together in a large covered non-stick pan with some extra virgin olive oil and butter for about 10 minutes.

1  qt.  mixed color, cherry or grape tomatoes

2  mini peppers

1  yellow zucchini

1  green zucchini

1/2-3/4c chopped cilantro

1  lg. clove of elephant garlic

1/2t or so Italian or Mediterranean seasoning

sea salt and pepper

Add tomatoes, peppers and zucchini to the pan and saute', stirring occasionally, until zucchini is almost translucent.  Add remaining ingredients and simmer another 5 minutes. . .Lin

We had the vegetables with leftovers from yesterday.  Garlic mashed potatoes, and chunks of the burgundy beef roast.  There was a little gravy that I mixed with some sour cream, dry beef soup base, heated that and added the beef.  Served over hot garlic mashed potatoes it was a little like stroganoff. . .Lin