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Sloane’s Veggie Sauté

This is an easy recipe that works great with roasted or sautéed chicken. Leftovers make a tasty lunch when reheated in butter and served with crusty bread and a cold glass of white wine.

Sloane’s Veggie Sauté

  • 2 tbsp. olive oil
  • 1 zucchini, washed and sliced
  • 1 red pepper, cleaned and sliced
  • 1 yellow pepper, cleaned and sliced
  • 1 small onion, sliced
  • 8 oz. baby Bella mushrooms, cleaned and sliced in thirds
  • ½ tsp. garlic powder, not garlic salt
  • Freshly ground black pepper to taste

Heat oil in a medium-sized frying pan over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn up heat to medium-high. Sauté about 3 minutes.

Lower temperature to medium. Stir in mushrooms, garlic powder, and black pepper.

Continue to cook 3 minutes or until the peppers are at the crispness you prefer.

May you enjoy all the days of your life filled with laughter and seated around a well laden table!

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