Recipe courtesy of Steven T Magnin

Vegetable Medley

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 large carrots, peeled and julienne

1 cup chicken stock

1 tablespoon unsalted butter

1 yellow squash, julienne

2 ounces red bell pepper, julienne

Vegetable seasoning


  1. Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
  2. In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.