2 1/2 cups fresh OR frozen sugar snap peas
2 cups fresh OR frozen corn
1 small sweet red pepper, julienned
1/4 cup water
1 tbs butter OR margarine
1 tsp minced fresh dill OR 1/4 tsp dried dill
1/8 tsp salt, optional
1/8 tsp pepper
place peas, corn, red pepper & water in a saucepan; cover & cook over high heat for 2-4 minutes or until veggies are crisp-tender. drain. add butter, dill, salt if desired, & pepper; toss to coat.
8 servings
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