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Entree
6 - 8 servings
5 minutes
15-20 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 each Dried Savina Ruby Hot Chile
2 each green Bell Peppers - julienned
2 each red Bell Peppers - julienned
2 each yellow Bell Peppers - julienned
1 each Melissa's Perfect Sweet Onion - julienned
2 each zucchinis - cut into bite-size pieces
2 each Yellow Crook Neck Squash - cut into bite-size pieces
½ pound Button Mushrooms - quartered
Salt and pepper to taste
Heat the oil and melt the butter in a large sauté pan. Add the Red Savina and cook stirring constantly for 3 minutes. Add the rest of the ingredients and cook over medium high heat until tender but still crisp. Place in a serving bowl.
If you want more kick, add another Red Savina to the mix at the beginning.
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