Vegetable Medley

Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons olive oil
  • ½ garlic clove, crushed
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • 2 cups sliced yellow squash
  • 1 cup cut green beans
  • 1 cup whole-kernel corn
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • Freshly ground black pepper

    Method

    1. Heat the oil in a one-and-one-half-quart saucepan. Add the garlic, green pepper and onion; sauté for three to five minutes.

    2. Add the squash, green beans and corn. Cover the pan and cook over low heat for twenty minutes. Add salt, chili powder, lemon juice and black pepper to taste.