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).

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. Home Page

This recipe created by Land O'Lakes.