Vegetable Medley

Directions

1. 1
   Cook the carrots in chicken stock until crisp tender.
2. 2
   Shock them in cold water and dry.
3. 3
   In a small pan, melt the butter.
4. 4
   Add the carrots, squash, and red pepper, and saute until crisp-tender.
5. 5
   Adjust seasoning, to taste, with vegetable seasoning.
6. 6
   Keep warm until ready to serve.