This recipe came about as a result of surveying the refrigerator for ingredients in an effort to come up with something tasty for supper. We enjoyed the result that evening and many times since. A wonderful combination with this dish is white rice and a cup of tea. The white rice picks up the subtle flavors deliciously. Don't be fooled by the simplicity here. The particular vegetable mixture and seasoning are very special. You can certainly experiment with different proportions. This makes enough for two as a main dish and for four as a generous side dish.
| 2 | ZucchiniTry to find delicate skinny ones; if larger, one is sufficient | |
| 1 | Yellow, or Summer SquashTry to find smaller ones | |
| 1 | cup | Red Pepper, FreshSeeded, quartered and sliced about one-half inch thick |
| 1 | ParsnipsGood sized, or two if not; peeled and sliced about one-half inch thick | |
| 1 | cup | Yellow OnionPeeled and sliced about one quarter inch thick |
| 1 | tbsp | Olive Oil, Classic or Cooking |
| 1 | tbsp | Unsalted Butter |
| ½ | tsp | Salt |
| ½ | tsp | White PepperBlack pepper works, but white is preferable |
| 1 | tsp | Marjoram |
| 1 | In a large saute pan, over medium high heat, melt the olive oil and butter together. |
| 2 | Add the vegetables. Toss lightly with a large cooking spoon. |
| 3 | Add the salt, pepper, and marjoram. |
| 4 | Set a cover askew on the pan so as to allow the steam to evaporate as the vegetables continue to brown and release their water. |
| 5 | Let the mixture saute on a slightly lower hear for about 15 minutes or until they are browning some, just cooked through, and deliciously fragrant. |
| 6 | That's it, for something I hope you'll find truly tasty. |