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Jerusalem Artichokes, Zucchini & Sweet Peppers


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  • 1 lb. sliced zucchini
  • 1 lb. Jerusalem artichokes, cut in 1/4"rounds
  • 2 T butter
  • 1 t thyme
  • 2 chopped garlic cloves
  • 2 med. red peppers, cut in 1" chunks
  • 2 T olive oil
  • 1 t lemon peel
  • 1/4 t salt



Step 1

In large pan of boiling water, cook zucchini 2 min.; transfer to colander using slotted spoon.
Add artichokes to water & boil 2 min. Drain in colander.
Pat vegetables dry.
In large skillet, melt butter with olive oil over med-hi heat. Add garlic & peppers; cook 3 min. Add vegetables, thyme, lemon peel & salt. Continue cooking for 3 min. Serve


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