Sultry Summer Vegetables


1 Tbsp. butter or margarine
1 Tbsp. cooking oil
1 chicken bouillon cube
2 medium zucchini squash, sliced
¼ lb. fresh mushrooms, sliced
3 medium carrots, sliced
1 small green pepper, cut into strips
½ C. onion, sliced
1 Tbsp. lemon juice


In a skillet, heat butter and oil over low heat until butter melts. Note that both butter and oil should be used as the oil keeps the butter from burning. Add bouillon cube, stirring and mashing until dissolved. Add zucchini, mushrooms, and carrots. Cook over medium heat for about 3 minutes, stirring constantly. Add green pepper and sliced onion. Cook 3 more minutes, until vegetables are crispy tender. Add lemon juice and mix well. To turn this into a main dish, serve over rice.