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


  • 1
    small onion, chopped
  • 1/2 lb
    mushroom, chopped into quarters
  • 4
    small zucchini
  • 2
    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


  1. Hit 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.
  2. Add the mushrooms to the pan and cook for two minutes.
    Saute for two minutes.
  3. Add the zucchini pieces and saute for two minutes.
  4. Add 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.

Printable Recipe Card

About Clinkerdagger,Bickerstaff and Petts veggie side

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

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