SAUTEED MINI VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.
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Jaidan Hunt
[email protected]Overall, I was disappointed with this recipe.
Marvelous Okpoma
[email protected]This recipe was a lot of work for not a lot of payoff.
Arslankhan Arslankhan
[email protected]The vegetables were a bit too crunchy for my taste.
Md Rahim mia
[email protected]I found this recipe to be a bit bland. I would add some more seasoning next time.
Stephen Egyir
[email protected]This dish is perfect for a light lunch or dinner.
Surya Mohan
[email protected]I love the colorful presentation of this dish.
Conrad Rowles
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Reign Fury
[email protected]I added some grilled chicken to this dish, and it was amazing!
Brayden McCormick
[email protected]This is a great recipe for using up leftover vegetables.
Wajid ali Wajid
[email protected]I was a bit skeptical about the combination of vegetables, but I'm so glad I tried it. It was delicious!
Hasibul Islam Shuvo
[email protected]I've made this recipe several times now, and it's always a hit. My family loves it!
Mudassar Ali
[email protected]I was amazed at how easy this dish was to make. It's definitely a keeper!
inaam khan
[email protected]This vegetable medley was a delight! The flavors of the different veggies blended perfectly, and the texture was crisp-tender.