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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.