Title: Italian Garden Saute
Categories: Vegetable
Yield: 1 Servings
| 1/4 | c | Sweet cream butter |
| 2 | c | Zucchini, sliced |
| 1 | c | Whole kernal corn, drained |
| 3/4 | c | Green pepper strips (thin) |
| 1/3 | c | Chopped onion |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Basil leaves |
| 1/2 | ts | Oregano leaves |
| 1/8 | ts | Pepper |
| 1 | c | Tomatoes, coarsely chopped |
In a 10 inch skillet, melt butter. Add zucchini, corn, pepper, onion and
seasonings. Saute over medium heat, stirring frequently, until vegetables
are tender and extra liquid has evaporated (8 to 10 minutes). Gently stir
in tomatoes; continue cooking just until hot, yet firm (2 to 3 minutes).