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Vegetable Garden Delight

Recipe by This recipe is a hit for those who love garden vegetables and for those who don't. I love to use vegetables in a medley to get all of the vitamins we miss out on in the winter months. You can sauté tomato's with any other vegetable and the taste is full of flavor for a quick and healthy summer dinner. By Cooking with IMPACT


  • Three garden tomato's, each cut into eight wedges
  • Six large mushrooms, quartered
  • two C baby leaf spinach
  • One medium sweet onion, thinly sliced
  • Two yellow zucchini, cut into large cubes
  • One green zucchini, cut into large cubes
  • Two ears of corn, cut from cob
  • 1/2 C English green peas removed from shell
  • 1 C italian flat leaf parsley washed, drained and chopped
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 1/4 C red wine (may be omitted)
  • 1/2 tsp Sel Grey Salt


Over medium heat, use Large Flared Sauté Pan heat oil and butter. Add onions and quartered mushrooms. Sauté over medium heat until liquid is released from mushrooms and starts to reduce. Add red wine and cook for 8 to 10 minutes or until liquid is slightly reduced and turns deeper red. Add tomatoes, salt, English green peas, zucchini, corn and spinach. Continue to sauté over medium heat for 15 minutes, then add parsley and continue cooking for five additional minutes. Remove from heat and serve or set aside for later. The longer this sits the better it taste.So many simple ways to serve this dish. You may add grilled shrimp or chicken and serve over rice or pasta.I prefer it on its own, a filling and good for you dinner from my garden to yours. Bon Appetit!

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