3/4 teaspoon each minced fresh rosemary, sage, basil and thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons crumbled blue cheese
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.