Tossed Garden Vegetables

Ingredients

1 carrot cut in circles

7 French beans cut in 1" pieces

1/4 cup peas

1/4 cup cauliflower florets

1/4 cup broccoli florets

6 cloves of garlic, finely chopped

1 tbsp. olive oil

1 tbsp. butter

Salt and Pepper to taste

Method

Steam all the vegetables until almost cooked. Heat oil and butter in a pan . Put in the finely chopped garlic and saute. Add the steamed vegetables. Toss lightly. Season with salt and pepper.