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Vegetable Confetti presented by Breakfast on the Connecticut
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3 T. plus 1 t. olive oil
1 yellow pepper, cut into ¼ inch dice
1 medium onion, cut into ¼ inch dice
1 T. minced garlic
½ t. salt
1 medium zucchini, cut into ¼ inch dice
1 pint grape tomatoes, quartered
½ cup coarsely chopped cilantro
Heat 2 T. oil in a skillet and sauté bell pepper, onion and garlic with salt about 5 minutes. Add zucchini and tomatoes and sauté for another 3-5 minutes. Stir in cilantro, salt and pepper to taste. Top Puff with vegetable confetti.
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Breakfast on the Connecticut
Lyme, New Hampshire
On a knoll overlooking the scenic Connecticut River, a dozen miles from Hanover and Dartmouth College, sits this unique B&B.
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Click here for pictures and information about the inn.
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More Breakfast on the Connecticut Recipes:
Apple Cheddar Bread Pudding
| Asparagus Puff
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More Recipes
Sauces, Dips, Spreads, Syrups
| Miscellaneous Recipes
| Other Breakfast Recipes
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