Garden Vegetables

This is simple, but with vegies fresh from the garden, it's so delicious. The measurements and numbers in front of the vegetables are only suggestions - add whatever you have or like.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1 -2  onion, sliced
• 1  garlic clove, chopped fine
• 1 -2  cup  yellow and green beans, sliced into 1-inch pieces
• 4  carrots, sliced
• 2  cups  coarsely diced potatoes
•  peas, zucchini, celery, broccoli, etc
• 1⁄2 teaspoon dried oregano, thyme, basil, parsley or 2  tablespoons fresh herbs
•  salt and pepper
•  water or  broth

Directions

1. In a large skillet, melt butter with oil, over medium heat.
2. Add onion and soften. Add dried herbs at this point, if using.
3. Add green and yellow beans, and saute lightly for a few minutes.
4. Add carrots and potatoes. Add a splash of water or broth as they cook to keep them from sticking. Add a splash of water, lower heat and cover. Let them cook for about 5 minutes - check them and stir to make sure they're not sticking. Continue cooking in this manner.
5. Add the garlic, the faster-cooking vegetables (zucchini, peas) near the end of cooking time.
6. Check potatoes or beans for tenderness and cook until these are done.
7. Salt and pepper the vegetables to your taste.