Sautéed flying saucer squash, zephyr squash, peppers and long beans with Mexican marigold mint
Sautéed flying saucer squash, zephyr squash, peppers and long beans with Mexican marigold mint
Ingredients
- 1 lb. chopped squash or ½ lb. peppers
- 1 bunch long beans, chopped
- 1-2 sprigs Mexican marigold mint, remove leaves and tear into smaller pieces
Instructions
- Heat olive oil in a frying pan over medium-high heat. Add squash or peppers and long beans. Add salt and pepper to taste. Sauté for 3-5 minutes until tender. Add Mexican marigold mint and sauté for another 1-2minutes. Serve warm.
- http://www.youtube.com/watch?v=v7EeCevVSeA