“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey