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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup vegetable broth
- 1 small zucchini, cut into 1/4-inch slices
- 1 small yellow summer squash, cut into 1/4-inch slices
- 1/2 small sweet red pepper, cut into strips
- 1-1/2 teaspoons canola oil
- 1/2 teaspoon butter
- 1 garlic clove, minced
Method
- In a small bowl, combine the cornstarch, salt and broth until smooth; set aside. In a large skillet, saute the zucchini, squash and red pepper in oil and butter until tender. Add garlic; saute 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
