Ingredients:

2 pounds assorted cut-up vegetables, such as zucchini, squash, bell peppers, onions and mushrooms
¼ cup (½ stick) butter, melted
1 teaspoon McCormick® Season-All® Seasoned Salt

Directions:

Melt butter in saute’ pan. Stir in Season-All®. Saute’ vegetables until tender. Cook crunchy vegetables for several minutes before adding soft vegetables. Cook until tender. For an Asian flare, substitute peanut oil for butter and add 1 tablespoon soy sauce while cooking.

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Sautéed Vegetable Medley

Prep time: 10 minutes
Cook time: 12 minutes
Serving size: Makes 8 servings

Nutritional information:

Per One Serving: About 77 Calories, Fat 6g, Protein 1g, Carbohydrates 5g, Cholesterol 16mg, Sodium 240mg, Fiber 3g