Sauteed Broccoli, Carrots & Bell Peppers

Ingredients

• 2 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1-1/2 cups sliced carrots
• 1 large red bell pepper, sliced
• 4 ounces broccoli florets (about 2 cups)
• 1 clove garlic, finely chopped
• 2 tsp. chopped fresh parsley (optional)
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Directions

1. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, vegetables are until crisp-tender, about 6 minutes. Stir in garlic and cook 30 seconds. Stir in parsley, salt and black pepper.