Green Beans Peppers Zucchini Recipe

Coat the grill pan with a tablespoon of olive oil.

Green beans peppers zucchini recipe. Butter a 13x9 inch oven proof dish. Season with salt and pepper. Add green beans reduce heat to a simmer cover and cook for 10 minutes stirring once or twice.

Heat a large skillet over medium high heat and drizzle the olive oil. Stir in the onion and the white parts of the green onion and continue to sauté for 5 to 6 minutes or until the onions are softened. Turn into the casserole dish.

Sauté stirring frequently until vegetables become bright green and crisp tender about 7 9 minutes. Add zucchini green beans salt and pepper to the pan. Drain the green beans and immediately plunge them into ice water.

Remove from heat and stir in scallions lemon juice and garnish with cheese and red chili flakes to serve. Add summer squash or zucchini and tomatoes and continue cooking until the vegetables are tender 8 to 10 minutes more. In a large bowl mix all the ingredients mix well.

Add summer squash or zucchini and tomatoes and continue cooking until the vegetables are tender 8 to 10 minutes more. Add wine or broth and bring to a boil. Add the prepared green beans in an even layer.

Preheat oven to 350 f degrees. Serve sprinkled with parmesan. Now stir in the drained beans bell pepper jalapeños and zucchini and fry for 3 to 5 minutes or until the vegetables are softened.