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Sautéed Summer Vegetables and Jasmine Rice

Seasoned with Edible Flowers and Fresh Herbs

Recipe By Liz Barbour

Serves 6 as a side dish

2 medium zucchini

2 medium red, yellow, or orange pepper, diced small

2 tsp fresh sage, chopped

1Tbs fresh flat leafed parsley, chopped

1 Tbs fresh basil, cut in thin strips

2 Tbs fresh chive or scallion, chopped

2 Tbs unsalted butter

Kosher salt and fresh ground pepper

1 ½ cups uncooked jasmine rice, cooked according to the packaged directions

Assorted edible flower petals (bachelor buttons, chive blossoms, pansies, Johnny jump ups, Bee Balm,

1. Remove the ends from the squashes. Cut each squash in half through the middle. Standing the squash on its end, cut down about ¼ inch from the outside edge. This will remove the skin with some of the flesh. Repeat 3 more times until just the core of the squash remains.

2. Slice each quarter into ¼ inch strips. Dice the strips into ¼ inch pieces. Cut the rest of the squash the same way and set aside in a bowl.

3. In a large sauté pan, heat the butter and the zucchini and sauté for 3 minutes, or until the zucchini is just tender.

4. Add the fresh herbs and finish with salt and pepper. Serve over jasmine rice with flower petals sprinkled over the top.

Notes: This dish can be served hot or cold.