Sauteed Vegetables

I've been trying to find healthy vegetable side dishes to serve with our main courses. You know, vegetables that aren't swimming in butter, cheese, or cream? I know, I know. Those three things make the veggies so much more palatable, but when trying to eat healthy they are a no-no. So I found this recipe in Debbie G. Harman's Cooking for Two Cookbook and I thought it tasted pretty good. My only complaint was that my potatoes were over cooked after the 15 minutes time to cook on their own plus the time to get the other veggies cooked. So next time I'll try 10 minutes on their own before I add in the broccoli and cauliflower.

Sauteed Vegetables

1 Tbl vegetable oil

3 small red potatoes

8 peeled baby carrots

1/2 cup chopped broccoli

1/2 cup chopped cauliflower

1/2 tsp Italian seasoning

1 Tbl butter

salt and pepper, to taste

Place carrots and potatoes in 1 cup of water in a saucepan. Cover and steam on medium-low for 15 minutes. Add broccoli and cauliflower and steam 5 more minutes. Drain water. Heat oil in skillet. Turn vegetables into hot oil. Sprinkle with salt and pepper and stir-fry several minutes until vegetables are tender. Stir in butter and Italian seasoning until butter melts.