Herbed Vegetables

Name: Herbed Vegetables
Ingredients: 1 c. sliced mushrooms, 1/4-inch thick; dash of salt; dash of thyme leaves; dash of chervil leaves; dash of rosemary; 2 c. sliced zucchini, 1/4-inch thick, blanched; 1/2 c. broccoli florets, blanched; 1/2 c. sliced red bell pepper, 1/4-inch wide strips; 1 tsp. lemon juice

9 ingredients

12 steps

Ingredients

1 c. sliced mushrooms, 1/4-inch thick
dash of salt
dash of thyme leaves
dash of chervil leaves
dash of rosemary
2 c. sliced zucchini, 1/4-inch thick, blanched
1/2 c. broccoli florets, blanched
1/2 c. sliced red bell pepper, 1/4-inch wide strips
1 tsp. lemon juice

Directions

1

Heat large nonstick skillet.
2

Add mushrooms and salt.
3

Cook over medium heat about 3 minutes to cook out moisture in mushrooms. They should be tender, but not limp.
4

Place mushroom slices on paper towels.
5

Wipe skillet dry with a paper towel.
6

Spray with Pam.
7

Add thyme, chervil and rosemary; saute 30 seconds.
8

Stir in zucchini, broccoli, mushrooms and red pepper.
9

Cover and cook, stirring occasionally, about 2 to 3 minutes.
10

Stir in lemon juice and serve.
11

(measure servings).
12

Single serving equals 1 cup vegetables.