Summer Squash Supreme Recipe

Ingredients

1

tablespoon butter

2

cups thinly sliced carrots

2

cups thinly sliced yellow summer squash

2

cups fresh sugar snap peas (about 1/2 lb.), trimmed

1/4

teaspoon lemon-pepper seasoning

1/4

cup chopped fresh oregano or basil

Preparation

Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.

Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.