Stir-Fried Mixed Vegetables
Here's an easy recipe that is very flexible depending upon what you have in the garden or refrigerator. Cut the vegetables so that they'll cook in about the same amount of time or start the hard vegetables (e.g. carrots) a few minutes before the others.
1 Tbs butter
1 tsp olive oil
1 zucchini, yellow or green, quartered lengthwise and sliced thinly.
1 stalk celery, sliced
1 carrot, peeled, quartered lengthwise and sliced thinly
2 cloves garlic, minced
1/2 tsp dried parsley
1/4 tsp seasoned salt
Heat the oil and butter in a saucepan on medium heat. Add the vegetables and cook,stirring, until almost done but still a bit firm. Add the garlic, parsley, and salt and cook until the garlic is softened.
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