Steps
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1In 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.
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2Add margarine, lemon juice, basil, oregano and salt; stir gently until margarine is melted.