Date: Wed, 22 Mar 95 09:20:36 CST
While I was on vacation in Illinois, my stepmother made this delicious dish
Although it says "skillet" in the title of the recipe, unless you have a huge
skillet, you'll probably want to use a dutch oven size pan to cook this in.
I'm looking forward to trying the cold version of this dish for summertime
Skillet Vegetable Medley
2 T. water
1 T. cider vinegar
1 T. vegetarian worcestershire sauce
1 1/2 t. sugar
1 1/4 t. salt
1/2 t. crumbled oregano
1/4 t. dry mustard
1/2 lb. fresh green beans, cut into 2-inch lengths
1/2 lb. button mushrooms, halved
2 medium zucchini, sliced
2 tomatoes, cut in wedges
Combine first 7 ingredients in pan and heat to a boil. Add beans and return
to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and
zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1
minute. Serve hot.
To serve cold, do not cook tomatoes. Cover and refrigerate after cooking
other ingredients, adding tomatoes just before serving.