Mixed Vegetable Saute with Herbs and Garlic

Serves 8

From Bon Appetit

3 large carrots, peeled, halved lengthwise, then cut on diagonal into ¼ inch-thick slices

5 tablespoons olive oil

6 garlic cloves, chopped

1-½ tablespoons chopped fresh tarragon

1 tablespoon chopped fresh thyme

4 large red bell peppers cut lengthwise into ½ inch-wide strips

4 large zucchini, halved lengthwise, then cut on diagonal into ½ inch-think slices

4 large yellow crookneck squash halve lenghtwise, than cut on diagonal into ½ inch-thick slices

1)      Cook carrots in pot of boiling salted water until crisp-tender, about 4 minutes.  Drain.

2)      Heat oil in large pot over medium high heat.

3)      Add garlic, tarragon, and thyme; sauté about 30 seconds

4)      Add carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes.

5)      Sprinkle with salt and pepper before serving.

Points Value per Serving:  2.5 (lower points by using less olive oil)


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