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Show WORCESTERED VEGETABLE MEDLEY t 6 tablespoons butter or margarine 1 green pepper, diced C 12 cup chopped onions 1 medium eggplant, cubed (about 6 cups) j 2 medium zucchini, sliced '1 teaspoon salt ' 1 teaspoon basil leaves, crumbled 1 tablespoon original Worcestershire sauce 2 cups fresh or canned corn kernels 2 medium tomatoes, cut into wedges In a very large skillet melt butter. Add green pepper and onions; saute for 2 minutes. Stir in eggplant, zucchini, salt, basil and Worcestershire sauce. Cover and simmer foi 5 minutes. Stir in corn and tomatoes. Cover and simmei until vegetables are crisp-tender, about 3 minutes longer. Yield: 6 portions. |