PREP: 30 minutes FREEZE: 4 hours MAKES: four (4-serving) portions
¼ cup butter, softened
¼ cup olive oil
¼ cup snipped fresh parsley
2 Tbsp. snipped fresh oregano
1 clove garlic, minced
½ tsp. salt
½ tsp. crushed red pepper or ground black pepper
12 oz. fresh Italian (Romano) green beans or regular green beans, trimmed and cut into 2-inch pieces
3 cups cauliflower florets
1½ cups thinly sliced carrots
2 medium red sweet peppers, seeded and cut into thin strips
1 large sweet onion, cut into thin wedges
1. For herb butter, in a small bowl combine the first seven ingredients (through crushed red pepper). Divide herb butter among eight slots of a standard ice cube tray; cover with foil or plastic wrap. Freeze about 4 hours or until firm.
2. Meanwhile, in a 6-qt. pot cook green beans, cauliflower, and carrots in enough boiling water to cover 2 minutes. Drain vegetables; immediately transfer to an extra-large bowl filled with ice water. Let stand until vegetables are chilled. Using a slotted spoon, transfer the vegetables to a paper towel-lined tray; pat dry.
3. Line two 15×10-inch baking pans with parchment paper or foil. In the prepared pans, spread drained vegetables, sweet peppers, and onion in an even layer. Freeze, loosely covered, about 1 hour or until nearly firm.
4. Divide vegetables evenly among four quart-size freezer bags. Add 2 cubes of the frozen herb butter to each bag. Squeeze air from bag; seal and label. Freeze up to 6 months. (Freezing tips, page 467.)
Serving Directions: To reheat each portion, transfer frozen vegetable mixture to a medium saucepan or skillet. Cook, covered, over medium heat 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.
PER ⅔ CUP SEASONED VEGETABLES: 81 cal., 6 g fat (2 g sat. fat), 8 mg chol., 112 mg sodium, 6 g carb., 2 g fiber, 1 g pro.