Vegetable Medley

• 2 large carrots, peeled and julienne
• 1 cup chicken stock
• 1 tablespoon unsalted butter
• 1 yellow squash, julienne
• 2 ounces red bell pepper, julienne
• Vegetable seasoning

1. Cook the carrots in chicken stock until crisp tender.
2. Shock them in cold water and dry.
3. In a small pan, melt the butter.
4. Add the carrots, squash, and red pepper, and saute until crisp-tender.
5. Adjust seasoning, to taste, with vegetable seasoning.
6. Keep warm until ready to serve.

carrots, chicken stock, unsalted butter, yellow squash, red bell pepper, vegetable seasoning

Taken from www.foodnetwork.com/recipes/vegetable-medley-recipe.html (may not work)