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    Garden Carrot Medley Garden Carrot Medley

    Prep: 10 min - Cook: 16 min

    2 cups baby carrots, halved
    1/3 cup water
    3 tablespoons LAND O LAKES® Butter
    1/4 cup chopped green and/or red pepper
    1 medium (1 cup) yellow summer squash
    1 medium (1 cup) zucchini
    1/4 teaspoon salt
    1 tablespoon chopped fresh basil leaves

    Cut squash and zucchini in half lenghtwise then cut crosswise into 1/4-inch slices.

    Combine carrots and water in 2-quart saucepan. Cover; cook over medium heat until carrots are crisply tender (8 to 10 minutes). Drain.

    Add butter to carrots in pan. Add green pepper, squash, zucchini and salt. Cover; continue cooking, stirring occasionally, until squash is crisply tender (6 to 8 minutes). Stir in basil.

    Makes 6 (1/2-cup) servings

    Nutritional Info Per 1 serving: Calories: 80, Protein: 1 g, Carbohydrate: 5 g, Fat: 6 g, Cholesterol: 15 mg, Sodium: 160 mg, Fiber: 2 g

    This recipe created by Land O'Lakes.

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