Bahama Breeze Restaurant Vegetable Sauté

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 large clove garlic, minced
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 chayote squash, seeded and sliced
• 1 stick celery, sliced
• 1/4 cup chicken broth
• 8 mushrooms, sliced
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon white pepper
• 2 tablespoons dry white wine
• 1/2 teaspoon salt

Instructions

1. Sauté vegetables in olive oil over high heat, stirring often for 3 to 4 minutes.
2. Reduce heat to low and add remaining ingredients. Cook, stirring often, for 2 more minutes and remove from heat.

Attribution

azfamily.com - Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona