vegetable medley

Name: Vegetable Medley
Yield: 8
Ingredients: 1 tablespoon(s) butter; 1 tablespoon(s) olive oil; 1 small chopped onion; 1.5 pound(s) yellow squash, thinly sliced; 10 ounce(s) frozen peas, thawed; 1 cup(s) shredded carrots; 3/4 cup(s) chicken broth; 1/4 teaspoon(s) salt; teaspoon(s) pepper

(1 RATING)

72 Pinches 1 Photo

Michele Copley

Camas, WA

Updated on Jun 2, 2010

This light stir fry garden vegetable salad medley, is one that will be enjoyed many a time, because of it's flavors, with broiled Fish or Keilbasa sausage or another main too ~ a winning combination!

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yield 8 serving(s)

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small chopped onion
1.5 pounds yellow squash, thinly sliced
10 ounces frozen peas, thawed
1 cup shredded carrots
3/4 cup chicken broth
1/4 teaspoon salt
teaspoon pepper

How To Make vegetable medley

Step 1

In large skillet, heat butter and oil over medium-high heat; add onion, and cook until soft, about 5 minutes.

Step 2

Stir in squash, and cook 10 minutes, stirring frequently.
Step 3

Add peas, carrots, broth, salt and pepper; cook, stirring frequently, until squash is cooked.
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