Ingredients
2
tablespoons margarine or butter
1 1/2
cups fresh broccoli florets
1 1/2
cups fresh cauliflower florets
1
cup julienne-cut (2x1/4x1/4-inch) carrots
1/2
red bell pepper, chopped
2
garlic cloves, minced
1
tablespoon chopped fresh thyme
1
tablespoon chopped fresh basil
1/4
teaspoon salt
Preparation
Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.
