0/5
(0 Votes)
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
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