Herb Garden Vegetables

Serve a vegetable dish that boasts all the colors of the vitamin palette.


6 (1/2-cup) servings


2 tablespoons margarine or butter
1 1/2 cups fresh broccoli florets
1 1/2 cups fresh cauliflower florets
1 cup julienne-cut (2 x 1/4 x 1/4-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


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.

Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (1/2 cup): Calories 60 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 1 g, Cholesterol 0 mg; Sodium 150 mg; Total Carbohydrate 5 g (Dietary Fiber 2 g, Sugars 3 g), Protein 2 g; Exchanges: 1 Vegetable; 1 Fat

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