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Garden Carrot Medley

Makes 6 (1/2-cup) servings.Recipes for Your Next Picnic from AlansKitchen.com

Prep Time: 10 min.
Cooking Time: 16 min.

Ingredients:

  • 2 - cups baby carrots, halved

  • 1/3 - cup water

  • 3 - Tablespoons Fresh Buttery Taste Spread

  • 1/4 - cup chopped green and/or red bell pepper

  • 1 - medium (1 cup) yellow summer squash, cut in half lengthwise, cut crosswise into 1/4-inch slices

  • 1 - medium (1 cup) zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices

  • 1/4 - teaspoon salt

  • 1 - Tablespoon chopped fresh basil leaves

Directions:

  1. Combine carrots and water in 2-quart saucepan.  Cover and cook over medium heat for 8 to 10 minutes or until carrots are crisply tender. Drain.

  2. Add Fresh Buttery Taste Spread to carrots in pan.  Add green pepper, squash, zucchini and salt.

  3. Cover and continue cooking for 6 to 8 minutes, stirring occasionally, until squash is crisply tender. Stir in basil.

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