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Garden Vegetable Medley

Garden Vegetable Medley 6 carrots peeled and cut to 2 inches
12 fresh green beans, trim and cut to 2 inches
1 c. broccoli florets
1 c. cauliflower florets
2 small summer squash, halved and cut to 2 inches
2 small zucchini, halved and cut to 2 inches
10 fresh pearl onions
1/2 c. water
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
1/2 c. water
1/2 tbsp. mixed dried herbs (basil, parsley, thyme & tarragon)
1 tsp. finely chopped garlic
1 tbsp. olive oil
Salt & pepper to taste

Bring a medium size pot of salted water to a boil. Add carrot and boil for 2 minutes. Then add beans and cook for 2 minutes. Finally add broccoli, cauliflower and squashes and cook for 1 minute longer. Remove vegetables from water and strain into a colander. Set aside. In a large skillet over medium heat, add 1/2 cup water, thyme, tarragon and onions. Cover and simmer for 5 minutes. Add all cooked vegetables and 1/2 c. water to skillet. Cover and cook for 5 minutes. Uncover, increase heat to high. Add mixed herbs, garlic and olive oil. Cook until liquid thickens and vegetables are cooked crisp tender. Season vegetables with salt and pepper to taste. Makes about 4 servings.

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