08 Jan Summer Veggie Medley
Posted at 21:56h
Summer Veggie Medley
Remove the stem and seeds from the bell pepper. Cut it into bite sized pieces. Put the pieces in a medium-large skillet.
Cut the squash into 1/4 inch thick rounds. Cut each round into quarters. Add the squash to the skillet.
Add the peas, oil, and salt to the skillet. Cook on medium heat for approximately 15 minutes, stirring every 5 minutes.
Remove from heat when the vegetables are the desired softness.
Stir in the dried parsley.
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