Herbed Vegetables - cooking recipe

Ingredients

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

Preparation

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