Ingredients
1/4 pound fresh green beans, trimmed3/4 cup fresh sugar snap peas1 tablespoon olive oil3/4 cup julienned zucchini3/4 cup julienned yellow summer squash3/4 teaspoon each minced fresh rosemary, sage, basil and thyme1/4 teaspoon crushed red pepper flakes2 tablespoons crumbled blue cheese
Preparation
In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving.
