Sauteed Spring Vegetables
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | tb | Salt |
| 1/2 | ts | Salt |
| 6 | oz | Carrots -- peeled and cut |
| Diag | ||
| 6 | oz | Beans (wax and/or green) -- |
| Trimmed and cut dia. | ||
| 6 | oz | Asparagus -- trimmed and cut |
| Dia | ||
| 6 | oz | Peas -- sugar-snap, trimmed |
| 6 | oz | Cherry tomatoes -- cut in |
| Half | ||
| 2 | tb | Olive oil |
| 1/2 | sm | Red onion -- diced |
| 1/8 | ts | Pepper -- freshly ground |
| 1/2 | c | Basil leaves -- torn |
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