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Herb Garden Vegetables

Total Time

Prep/Total Time: 30 min


2 servings

I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. —Julie Stella, Champlin, Minnesota
Herb Garden Vegetables Recipe photo by Taste of Home


  • 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


  1. 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.

Nutrition Facts

1 cup: 146 calories, 10g fat (3g saturated fat), 6mg cholesterol, 129mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

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