Browned Butter Spring Vegetables

• 3 tablespoons Land O Lakes Butter
• 2 small zucchini, cut in half lengthwise, each cut into 1/2-inch slices
• 1 medium (1 cup) red bell pepper, cut into bite-sized strips
• 1 (8-ounce) package small button mushrooms
• 2 large cloves garlic, thinly sliced crosswise
• 1 shallot, chopped
• 1 tablespoon fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Melt 2 tablespoons butter in 12-inch skillet.
2. Cook over medium heat, watching closely, 1 1/2-2 minutes or until butter turns a golden brown.
3. Immediately remove from heat.
4. Pour into heat resistant bowl; set aside.
5. Place remaining 1 tablespoon butter in same skillet over medium heat; add zucchini, bell pepper, mushrooms, garlic and shallot.
6. Cook, stirring occasionally, 4-5 minutes or until crisply tender.
7. Drain.
8. Add browned butter, dill, salt and pepper; stir to combine.
9. Serve immediately.

butter, zucchini, red bell pepper, button mushrooms, garlic, shallot, fresh dill, salt, pepper

Taken from www.landolakes.com/recipe/3404/browned-butter-spring-vegetables (may not work)