Vegetables >
| | Mixed Vegetables with Pesto Sauce
1 cup of zucchini
1 cup of eggplant
1 cup of mushroom caps
1 can of artichoke bottoms
3 tablespoons of butter
3 garlic cloves, minced
1/4 cup of heavy cream
3 tablespoons of pesto sauce
1/4 cup of Parmesan cheese
Wash and chop vegetables into bite size pieces.
Heat butter in large skillet. Add garlic and vegetables (but not the artichokes), sauté for 3 minutes or until desired tenderness.
Add artichokes, cream and pesto sauce. Stir. Heat for 1 minute.
Place vegetables in serving dish. Sprinkle with Parmesan cheese. Serve. Makes 4 servings. |
|
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|