Sauce Primavera Recipe
Ingredients
| 2 sweet red peppers | ||
| Green peppers | 2 Small | |
| Green beans | 1/4 pound | |
| 2 caps broccoli flowerets | ||
| 1 medium-sized zucchini, sliced | ||
| 1 cup cauliflower flowerets | ||
| 1 & 1/2 cups sugar snap peas or snow peas or 7-ounce package frozen snow peas | ||
| 1/4 cup olive or vegetable oil | ||
| Mushrooms | 1/2 pound, sliced | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Roast the red and green peppers over a charcoal fire, under the broiler, or in a hot oven until well charred, turning often. Put in a paper bag until cool enough to handle. Peel, seed, and dice the peppers.
2. Steam the green beans, broccoli, zucchini, and cauliflower for 3 minutes, adding the sugar snap peas for the last 15 seconds.
3. Heat the oil in a heavy skillet. Add the mushrooms, peppers, and steamed vegetables and stir-fry until hot. Season with salt and pepper to taste.
2. Steam the green beans, broccoli, zucchini, and cauliflower for 3 minutes, adding the sugar snap peas for the last 15 seconds.
3. Heat the oil in a heavy skillet. Add the mushrooms, peppers, and steamed vegetables and stir-fry until hot. Season with salt and pepper to taste.
Chef
