Five-a-Day Vegetables with Parmesan Cheese
In the summer, I like to use all the vegetables from our garden.
Five-a-Day Vegetables with Parmesan
High Cotton Food Styling & Photography
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4 cups thinly sliced zucchini
1 small onion, sliced
1 green bell pepper, cut into strips
1 medium carrot, grated
1 tablespoon water
2 tablespoons butter or margarine
1 teaspoon salt
Black pepper
1/4 teaspoon Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese
Instructions
1 small onion, sliced
1 green bell pepper, cut into strips
1 medium carrot, grated
1 tablespoon water
2 tablespoons butter or margarine
1 teaspoon salt
Black pepper
1/4 teaspoon Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese
1. Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper and Italian seasoning in a large skillet. Cover and cook 1 minute. Uncover and cook, turning with wide spatula, until vegetables are barely tender, about 5 to 10 minutes.
2. Add tomatoes and Parmesan cheese. Toss and cook another minute. Serves 8 to 10.
Tips from the Test Kitchen
2. Add tomatoes and Parmesan cheese. Toss and cook another minute. Serves 8 to 10.
Tips From Our Test Kitchen: Throw in a handful of chopped fresh herbs, such as basil, oregano or thyme, with the tomatoes for extra flavor.
first appeared: 5/6/2007
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