Ingredients:
2 1/2 cups snap peas
2 cups corn kernels
1 small sweet red peppers, julienned
1/4 cup water
1 tablespoon butter
1/4 teaspoon dill weed
1/8 teaspoon salt (optional)
1/8 teaspoon pepper
Directions:
Place peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender.
Drain. Add butter, dill, salt and pepper; toss to coat.
NOTE: Peas and corn may be fresh or frozen.
Servings: 8
Time preparation: 10 min.
Time total: 14 min.