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Herb Garden Vegetables Recipe

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“I wanted to use all the wonderful vegetables and herbs growing in our garden, so I came up with this easy and tasty medley.” JULIE STELLA, CHAMPLIN, MINNESOTA

This recipe is:

Quick

Diabetic Friendly

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Herb Garden Vegetables Recipe

Prep/Total Time: 30 min

Yield: 2 Servings

20 10 30

Ingredients

1/4 pound fresh green beans, trimmed
3/4 cup fresh sugar snap peas
1 tablespoon olive oil
3/4 cup julienned zucchini
3/4 cup julienned yellow summer squash
3/4 teaspoon each minced fresh rosemary, sage, basil and thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons crumbled blue cheese

Directions

In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving. Yield: 2 servings.

Nutritional Facts about 1 cup equals 146 calories, 10 g fat (3 g saturated fat), 6 mg cholesterol, 129 mg sodium, 11 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

Originally published as Herb Garden Vegetables in Taste of Home April/May 2011, p57

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