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Garlic Vegetable Saute
October 16, 2015

I substituted a smaller sweet onion (red torpedo) for the shallot and added fresh basil, used all olive oil vs olive oil and butter. Very tasty, and certainly easy, took me about 10 minutes to prep and 10 minutes to cook. I quartered the zucchini so it would cook faster, and that was the right adjustment; it cooked at the same rate as the peppers. Next time, I'd add fresh Roma tomatoes if I had them on hand.

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