Butter-Glazed Summer Vegetables

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Butter-Glazed Summer Vegetables

 

Ingredients

 

1 tablespoon cooking oil

2 small zucchini, thinly bias-sliced (2 cups)

2 small yellow summer squash, thinly bias-sliced (2

cups)

2 cups broccoli flowerets

2 teaspoons snipped fresh basil or 3/4 teaspoon dried

basil, crushed

2 teaspoons snipped fresh oregano or 3/4 teaspoon

dried oregano, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, chopped

1 tablespoon butter or margarine

 

Directions:

 

1. Pour cooking oil into a wok or large skillet. (Add

more oil as necessary during cooking.) Preheat over

medium-high heat. Stir-fry zucchini and yellow squash

in hot oil for 3 to 4 minutes or until crisp-tender.

Remove vegetables from the wok.

2. Add broccoli, basil, oregano, salt, and pepper to

the hot wok. Stir-fry for 2 to 3 minutes or until

crisp-tender.

3. Return cooked zucchini and yellow squash to the

wok. Add tomato and butter or margarine. Stir-fry just

until butter is melted. Serve immediately.Makes 4 to 6

servings.

 

Nutritional facts per serving

 

calories: 97 , total fat: 7g , saturated fat: 2g ,

cholesterol: 8mg , sodium: 187mg , carbohydrate: 8g ,

protein: 3g

 

 

 

 

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