Italian Vegetable Saute Recipe
Ingredients
2 tablespoons Oil
1 clove garlic, minced
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
2 cups julienne-cut zucchini
1 small onion, thinly sliced and separated into rings
1 can (16 ounces) whole tomatoes, drained, cut up
2 tablespoons sliced, pitted black olives (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Directions
Heat Oil in large skillet.
Add garlic, oregano and marjoram.
Saute over moderate heat until garlic is light brown.
Add zucchini and onion.
Stir to coat.
Saute 5 to 7 minutes, or until tender.
Stir in tomatoes, olives (optional), salt and pepper.
Cook until heated through.
Stir in Parmesan cheese.
Add garlic, oregano and marjoram.
Saute over moderate heat until garlic is light brown.
Add zucchini and onion.
Stir to coat.
Saute 5 to 7 minutes, or until tender.
Stir in tomatoes, olives (optional), salt and pepper.
Cook until heated through.
Stir in Parmesan cheese.
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