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Bahama Breeze Restaurant Vegetable Sauté


  • 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


  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.

Source: - Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona

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