World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 tbsp olive oil
1 onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1/2 lb baby carrots, sliced diagonally
1/2 lb green or yellow beans, sliced diagonally
2 cobs corn, kernels removed
2 zucchini, cut in medium dice
1 red pepper, finely diced
1/4 lb snow peas, sugar snap peas or shelled peas 
1/4 cup slivered fresh basil leaves
1 tbsp fresh oregano leaves
1 tbsp fresh thyme leaves
salt and pepper, to taste

Directions

1. Heat olive oil in large skillet. Cook onion and garlic until just soft.
2. Add carrots and ½ cup water. Cover and cook over medium heat, about 4 minutes (depending on size of carrots), then add vegetables and cook about 6 to 8 minutes. If liquid evaporates, add more as necessary.
3. When all vegetables are just cooked through, remove cover and increase heat to cook of juices. Gently stir in herbs and season with salt and pepper.

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