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skillet-medley recipe

Date:    Wed, 22 Mar 95 09:20:36 CST
 From:    Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com
 While I was on vacation in Illinois, my stepmother made this delicious dish 
 for me. 
 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.
 kwvegan vegan