| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A colorful and tasty mix of garden vegetables.

2 celery ribs, chopped

1 medium green pepper, chopped

2 tablespoons chopped onion

2 tablespoon butter

3 small zucchini, quartered lengthwise and sliced

1 medium tomato, chopped

1 tablespoon onion soup mix

Freshly ground black pepper to taste

1. In a skillet, saute celery, green pepper, and onion in butter for 6 to 8 minutes.
2. Add zucchini; cook and stir over medium heat until tender.
3. Add tomato and soup mix; cook and stir until the tomato is tender. Season with pepper and serve.

Serves 8.