Summer Veggie Medley

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Summer Veggie Medley
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove the stem and seeds from the bell pepper. Cut it into bite sized pieces. Put the pieces in a medium-large skillet.
  2. Cut the squash into 1/4 inch thick rounds. Cut each round into quarters. Add the squash to the skillet.
  3. Add the peas, oil, and salt to the skillet. Cook on medium heat for approximately 15 minutes, stirring every 5 minutes.
  4. Remove from heat when the vegetables are the desired softness.
  5. Stir in the dried parsley.
Recipe Notes

Notes:

2 Tbsp of fresh chopped parsley can be substituted for the dried parsley.

 

Serving Suggestions:

  1. Serve with salmon and quinoa.
  2. Serve with roasted chicken or turkey.
  3. Serve with Herb Skillet Chicken.
  4. Serve with a fried egg.
  5. Add to pasta.


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