Herbed Vegetables

1/2 C Carrots, Sliced
1/2 C Yellow Squash, Sliced
1/2 C Zucchini Squash, Sliced
1/4 C Onion, Chopped
1/2 t Dried Italian Herbs - 1/4 t Basil or 14 t Rosemary (crushed)
1/8 t Garlic Powder
1 T Margarine

**You can use a 16 oz. can of vegetables instead of the fresh vegetables.

Cook the onion in the herbs and garlic in a small saucepan. Stir in vegetables and add 1/2 C of water if you are using fresh vegetables. Cook until vegetables are tender.

**If you are using a can of vegetables, drain the vegetables and save 2T of liquid. Cook the onion, herbs and garlic in the butter in a small saucepan until onions are tender. Stir in the vegetables and liquid. Cook and stir until heated through.