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Herb Garden Vegetables

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Herb Garden Vegetables
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 6
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Serve a vegetable dish that boasts all the colors of the vitamin palette.

Ingredients

2
tablespoons margarine or butter
1 1/2
cups fresh broccoli florets
1 1/2
cups fresh cauliflower florets
1
cup julienne-cut (2x1/4x1/4-inch) carrots
1/2
red bell pepper, chopped
2
garlic cloves, minced
1
tablespoon chopped fresh thyme
1
tablespoon chopped fresh basil
1/4
teaspoon salt

Directions

  • 1 Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 2 Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
60
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
5g
2%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
2g
Daily Value*:
Vitamin A
140%
140%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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