Serves: 6
Total Calories: 120

1/2 pound mushrooms cleaned and halved
1/4 cup butter
1 1/2 cups carrots, thinly sliced diagonally
1 1/2 cups frozen pearl onions
1 1/2 cups zucchini thinly sliced
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 marjoram crushed

Saute fresh mushroom halves in butter. Add carrots, pearl onions (may substitute with yellow onion wedges), zucchini, lemon juice, and seasonings. Cover simmer gently for 15 minutes or until vegetables are crisp-tender. Turn into serving bowl, spoon juices over vegetables and top with Dill Dressing (recipe in this cookbook).

Nutritional Facts:

Serves: 6
Total Calories: 120
Calories from Fat: 67

More Recipes from the Managing Your Meals Cookbook:
Baked Potatoes with Mushroom Topping
Baked Potatoes with Seafood Sauce
Baked Stuffed Zucchini
Baked Sweet Potato Chips
Baked Sweet Potatoes
Baked Winter Squash
Broccoli Onion Casserole
Broccoli Stir-Fry
Broccoli with Cheese Sauce
Broccoli with Orange Sauce
Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
Dill Dressing
Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
Marinated Fresh Vegetables
Mashed Winter Squash
Mushroom Patties
Oven-Cooked Carrots
Oven-Fried Potatoes
Pan-Roasted Potatoes
Parsleyed Carrots
Parsleyed New Potatoes
Potato Pancakes
Ratatouille
Sauteed Cauliflower
Sauteed Spinach with Bacon
Scalloped Potatoes
Scalloped Spring Cabbage
Spiced Red Cabbage
Spinach Apple Toss
Steamed Beet Greens
Stewed Tomatoes
Stir-Fried Asparagus
Stir-Fried Beet Greens
Stir-Fried Brussels Sprouts
Stir-Fried Celery
Stir-Fried Vegetables
Stuffed Baked Potatoes
Stuffed Celery
Sweet 'n' Sour Carrots
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Tasty Brussels Sprouts
Tasty Peas
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Vegetables in Puff Pancake
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