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Vegetable Medley Saute Recipe

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This recipe for Vegetable Medley Saute, by , is from The Loudermilk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Loudermilk

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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