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Butter-Glazed Summer Vegetables

Makes: 4 to 6 servings
Start to Finish 20 mins
Butter-Glazed Summer Vegetables
  • 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

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.

Nutrition Facts (Butter-Glazed Summer Vegetables)
  • Servings Per Recipe 4,
  • cal. (kcal) 97,
  • Fat, total (g) 7,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 8,
  • pro. (g) 3,
  • sodium (mg) 187,
  • Percent Daily Values are based on a 2,000 calorie diet

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