Herbed Vegetables

• 1 c. sliced mushrooms, 1/4-inch thick
• dash of salt
• dash of thyme leaves
• dash of chervil leaves
• dash of rosemary
• 2 c. sliced zucchini, 1/4-inch thick, blanched
• 1/2 c. broccoli florets, blanched
• 1/2 c. sliced red bell pepper, 1/4-inch wide strips
• 1 tsp. lemon juice

1. Heat large nonstick skillet.
2. Add mushrooms and salt.
3. Cook over medium heat about 3 minutes to cook out moisture in mushrooms. They should be tender, but not limp.
4. Place mushroom slices on paper towels.
5. Wipe skillet dry with a paper towel.
6. Spray with Pam.
7. Add thyme, chervil and rosemary; saute 30 seconds.
8. Stir in zucchini, broccoli, mushrooms and red pepper.
9. Cover and cook, stirring occasionally, about 2 to 3 minutes.
10. Stir in lemon juice and serve.
11. (measure servings).
12. Single serving equals 1 cup vegetables.

mushrooms, salt, thyme, chervil, rosemary, zucchini, broccoli florets, red bell pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559852 (may not work)