The Veggie Sauté
Bring those fancy restaurant style veggies to your table with this recipe. Simple, tasteful and quick to make.
Yield: 2 serving
1 Cup green beans, fresh
¼ Cup bell peppers
½ Cup mushrooms, fresh
¼ Cup cippolini onions
¼ Cup cherry tomatoes
1 Tablespoon of olive oil or coconut oil
Saucier Willy’s Lemon Pepper Seasoning to taste
Sauce pan and lid
Switch up the veggies and try different combinations.
Top your veggies with a dose of herb canna butter.
Clean and chop your veggies to your desired size.
Heat a large pan over med/high heat.
Add green beans, bell peppers and onions to the pan and cook for five minutes stirring occasionally.
When they are starting to brown, add mushrooms, tomatoes, Lemon Pepper Seasoning and 1 tablespoon of water; stir and put the lid on.
Cook for another 5 minutes, remove from heat, transfer to a plate and top your herb butter.