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Herbed Veggie Mix-Up Recipe
Herbed Veggie Mix-Up Recipe photo by Taste of Home

Herbed Veggie Mix-Up Recipe

Read Reviews (7)
5 7
Publisher Photo
A simple treatment of mixed herbs and seasonings brings out the best in this colorful medley of vegetables.—Marie Forte Raritan, New Jersey
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 2 medium carrots, julienned
  • 1/4 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, sliced
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon white pepper

Nutritional Facts

3/4 cup equals 128 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 324 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through. Yield: 5 servings.
Originally published as Herbed Veggie Mix-Up in Taste of Home February/March 2011, p31

Nutritional Facts

3/4 cup equals 128 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 324 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Herbed Veggie Mix-Up(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 17, 2014

Great recipe. I've made it many times and my picky husband likes it too

MY REVIEW
Reviewed Jul. 10, 2012

i too used dried parsley and also used frozen green beans instead of fresh. Wonderful dish that i will make again.

MY REVIEW
Reviewed Apr. 26, 2011

I used half the butter it called for and dried parsley instead of fresh, it was still great! very easy too!

MY REVIEW
Reviewed Apr. 12, 2011

Very tasty and simple

MY REVIEW
Reviewed Feb. 22, 2011

I used dried parsley instead of fresh, and only used 1/2 of the butter called for, and it was great! A very pretty, tasty way to serve vegetables.

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