2 tbsp. margarine or butter	1� cups fresh broccoli florets	1� cups fresh cauliflower florets
1 cup julienne-cut carrots	� red bell pepper, chopped	2 garlic cloves, minced
1 tbsp. chopped fresh thyme	1 tbsp. chopped fresh basil	� tsp. salt

1. Melt margarine in large skillet or wok over medium heat. Add broccoli, cauliflower and carrots; stir to coat with margarine. Cover; cook 4 to 6 minutes or until vegetables are crisp tender, stirring occasionally.
2. Add bell pepper, garlic, thyme, basil and salt; mix well. Cook and stir 2 to 3 minutes or until thoroughly heated.

Ingredient substitution:
One teaspoon each of dried thyme and basil can be used in place of the fresh.

Kitchen tip:
Chop fresh herbs by placing them in the bottom of a glass cup and repeatedly snipping them with kitchen scissors. Or try a rolling mincer, a handy tool sold at cookware stores.

Make ahead tip:
Clean and chop the vegetables several hours in advance; place them in food storage bags and refrigerate until ready to cook.

Serving size: 1/6 recipe
Calories: 60
Calories from fat: 35
Dietary exchanges: 1 vegetable, 1 fat