Ingredients
1 pkg 6 oz baby carrots
3 T butter
3 zucchini/cut into 1 inch chunks
3 yellow squash/cut into 1 inch chunks
1 T chopped fresh dill weed
1/4 tsp onion powder
1/2 tsp salt
1/3 tsp black pepper
Place carrots in medium saucepan with just enough water to cover. Bring to a boil and cook for 8 to 10 minutes, or until fork-tender; drain.
In a large skillet, over medium heat, melt butter add carrots and remaining ingredients. Stir until well combined. Cook for 6 to 8 minutes, or until the vegetables are tender.
Nutritional Information Per Serving (1 cup):Calories: 116, Fat: 7 g, Cholesterol: 18 mg, Sodium: 320 mg,Carbohydrate: 12g, Dietary Fiber: 5g, Sugars: 6g, Protein: 3g
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
