Serves: 10
Total Calories: 72

1 1/2 pounds cauliflower core removed
1 1/2 pounds carrots pared and thinly sliced
3 cups water boiling
9 slices bacon cut in 1/2 -inch segments
3/4 cup onion minced
6 tablespoons lemon juice fresh
6 tablespoons water
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon oregano dried, crushed
1/2 teaspoon basil dried, crushed

Cut cauliflower into flowerets, cutting larger ones into halves or quarters. Place cauliflower and carrots in same saucepan and pour in boiling water bring to boil, cover, and reduce heat. Simmer for 5 to 8 minutes or until tender. Drain and keep hot. While vegetables are cooking, sauté bacon until crisp. Remove and drain on paper towels. Remove all but 3 tablespoons drippings from skillet. Add onion and sauté for 5 minutes or until tender add lemon juice, 6 tablespoons water, sugar salt, oregano, and basil. Bring to boil. Pour over vegetables just before serving.

Nutritional Facts:

Serves: 10
Total Calories: 72
Calories from Fat: 28

More Recipes from the Recipes for Summer Days Cookbook:
Carrot-Cauliflower Mix
Cheesy Carrots
Corn-Vegetable Medley
Green Beans Landaise
Grilled Herbed Corn
Picnic Deviled Eggs
Potatoes Gratin
Special Hash Browns
Stuffed Zucchini On The Grill
Sweet And Sour Green Beans
Tomato-Vegetable Casserole
Yam Supreme