Jerusalem Artichokes, Zucchini & Sweet Peppers

By [e-mail]

Ingredients

• 1 lb. sliced zucchini
• 1 lb. Jerusalem artichokes, cut in 1/4"rounds
• 2 T butter
• 1 t thyme
• 2 chopped garlic cloves
• 2 med. red peppers, cut in 1" chunks
• 2 T olive oil
• 1 t lemon peel
• 1/4 t salt

Preparation

Step 1

In large pan of boiling water, cook zucchini 2 min.; transfer to colander using slotted spoon.
Add artichokes to water & boil 2 min. Drain in colander.
Pat vegetables dry.
In large skillet, melt butter with olive oil over med-hi heat. Add garlic & peppers; cook 3 min. Add vegetables, thyme, lemon peel & salt. Continue cooking for 3 min. Serve