Clinkerdagger,Bickerstaff and Petts veggie side

Dana Hayden, M.Ed.


For more background go to Tink's treats where she gives the history of this place. She also has the recipe for the house salad served there. Her link is


★★★★★ 1 vote

15 Min
20 Min


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small onion, chopped
1/2 lb
mushroom, chopped into quarters
small zucchini
tomatoes, chopped
2 Tbsp
olive oil


1 clove
as always, bacon bits if desired
1 Tbsp
fresh italian parsley leaves

How to Make Clinkerdagger,Bickerstaff and Petts veggie side


  • 1Hit up a cast iron skillet or evenly heated frying pan.
    Add the two tablespoons of oil and put in onion pieces.
    Saute these for two minutes.
  • 2Add the mushrooms to the pan and cook for two minutes.
    Saute for two minutes.
  • 3Add the zucchini pieces and saute for two minutes.
  • 4Add the tomatoes and saute for the last two minutes.
    If adding minced clove of garlic add it now in these last two minutes. I sometimes add fresh parsley bits and these would go in these last two minutes as well.
    Plate and serve or put large server spoon in baking dish is serving buffet style.
    This is a great side dish. To make into an entree add to some marinara sauce and put over cooked ziti, top with parmesan cheese and bake at 350 for 15 minutes.

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About Clinkerdagger,Bickerstaff and Petts veggie side

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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