Skillet Gourmet Vegetables with Sour Cream Dill Sauce

• 1 12 cups carrots, sliced on the diagonal
• 1 12 cups pearl onions (frozen can be substituted)
• 1 12 cups sm. zucchini, sliced
• 12 cup fresh mushrooms, halved
• 14 cup butter (can use half butter half oil)
• 2 tablespoons fresh lemon juice
• 12 teaspoon ground pepper
• 12 teaspoon dried leaf marjoram
• 23 cup sour cream (can use light)
• 23 cup mayonnaise
• 3 tablespoons onions, finely diced
• 1 -2 tablespoon dill weed
• 14 teaspoon white pepper

1. Prepare the vegetables as indicated.
2. In a large skillet or fry pan, heat the butter/oil over medium high heat.
3. Add the carrots and the pearl onions.
4. Let these saute about 5 minutes before adding the zucchini and mushrooms.
5. Add the lemon juice, pepper and marjoram.
6. Cover and let the mixture simmer over a medium heat just until the vegetables are to "tender crisp" stage.
7. Turn the cooked ingredients into a covered serving dish and spoon juices over all.
8. Top with the dill sauce by combining the last 5 ingredients and mixing well.

carrots, pearl onions, zucchini, fresh mushrooms, butter, lemon juice, ground pepper, dried leaf marjoram, sour cream, mayonnaise, onions, dill weed, white pepper

Taken from www.food.com/recipe/skillet-gourmet-vegetables-with-sour-cream-dill-sauce-60246 (may not work)