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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable Medley Saute Recipe

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This recipe for Vegetable Medley Saute is from The Loudermilk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Shedd's spread Country Crock Spread
1 1/2 cups sliced carrots
1 large red bell pepper, sliced
1 cup broccoli florets
1 clove garlic, finely chopped
2 tsp chopped fresh parsley (optional)
1/4 tsp salt
1/8 tsp ground black pepper
Directions:
Directions:
Melt Shedd's Spread County Crock in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in parsley and heat through. Season with salt and black pepper.

 

 

 

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