——————————-JUDI M. PHELPS——————————- 1/4 c Carrots
1/4 c Celery
1/4 c Yellow crooked neck squash
1/4 c Zucchini
1/4 c Brocoli
1/4 c Cauliflower
2 T Oil
3 lg Cloves garlic; minced
1/2 ts Salt; optional
1/4 ts Pepper
pn Red chili pepper 1/4 ts Basil
1/4 ts Oregano
1/4 c Dry white wine
1 T Fresh parsley; chopped
1/4 Lemon
Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break broccoli and cauliflower into small pieces. Heat oil until almost smoking. Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil vegetables are cooked al dente. Add parsley and squeeze in juice of lemon and serve immediately. Source: The Garlic Lovers’ Cookbook II. Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com