Sauted Baby Vegetables

Posted on 03 February 2010 by Home Chef     


Ingredients:
1 Tbs low-calorie margarine
12 baby zucchini
12 baby carrots
12 baby yellow squash
1/4 cup low-fat low-sodium chicken broth
Freshly-ground black pepper, to taste
1 dash salt, (optional)

Method:
Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes. Add the broth and saute for 4 minutes. Season with pepper and salt and serve.

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