Carrot, Cauliflower and Green Beans With Fresh Herbs

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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

tablespoon margarine or butter

teaspoons lemon juice

tablespoon chopped fresh basil or 1 teaspoon dried basil leaves

teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano leaves

1/8

teaspoon salt

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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.

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Nutrition Information

1 Vegetable; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.