Carrot, Cauliflower and Green Beans With Fresh Herbs

Looking for an easy side dish? Then check out this colorful mixed vegetable recipe – ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 6
 

Ingredients

1/2
lb. fresh cauliflower florets (2 cups)
1/4
lb. fresh green beans, trimmed, cut into 2-inch pieces (1 cup)
3/4
cup sliced carrot
1
tablespoon margarine or butter
2
teaspoons lemon juice
1
tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1
teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/8
teaspoon salt

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LOCATION

Steps

  • 1 In Dutch oven, combine cauliflower, green beans, carrot and 2 cups water. Cover tightly; bring to a boil. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly; return vegetables to Dutch oven.
  • 2 Add margarine, lemon juice, basil, oregano and salt; stir gently until margarine is melted.
  • 1 In Dutch oven, combine cauliflower, green beans, carrot and 2 cups water. Cover tightly; bring to a boil. Reduce heat to medium-low; cook 8 to 10 minutes or until crisp-tender. Drain thoroughly; return vegetables to Dutch oven.
  • 2 Add margarine, lemon juice, basil, oregano and salt; stir gently until margarine is melted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
40
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
85mg
85%;
Total Carbohydrate
5g
5%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
25%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.