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Categories:
cooking oil zucchini carrot onion celery green pepper garlic salt dried basil pepper salt taco sauce mustard tomatoes
Viewed: 19 - Published at: 4 years agoIngredients
- 1/4 c. cooking oil
- 1 lb. unpeeled zucchini, thinly sliced (4 c.)
- 1 large carrot, coarsely shredded (1 c.)
- 1 large onion, chopped (1 c.)
- 3/4 c. chopped celery
- 1/2 medium green pepper, cut in thin strips
- 1/2 tsp. garlic salt
- 1/4 tsp. dried basil, crushed
- dash of pepper
- salt
- 1/2 c. taco sauce
- 2 tsp. prepared mustard
- 2 medium tomatoes, cut in wedges
Method
- Heat cooking oil in 10-inch skillet; add sliced zucchini, carrot, onion, celery, green pepper, garlic salt, basil and pepper.
- Toss to mix well.
- Cook covered over medium-high heat for 4 minutes, stirring occasionally.
- Combine taco sauce and mustard; stir into vegetable.
- Add tomato wedges.
- Cook uncovered 3 to 5 minutes or until heated through.
- Season with salt; serve in the skillet or transfer to serving dish.
- Makes 4 to 6 servings.
