1 c. sliced mushrooms, 1/4 inch thick slices
Dash salt
Dash each thyme leaves, chervil leaves & rosemary
2 c. sliced zucchini, 1/4 inch thick, blanched
1/2 c. broccoli florets, blanched
1/2 c. sliced red bell pepper, 1/4 inch wide strips
1 tsp. lemon juice

Heat large non-stick skillet, add mushrooms and salt. Cook over medium heat about 3 minutes to cook out moisture in mushrooms. They should be tender but not limp. Place mushroom slices on paper towels. Wipe skillet dry with a paper towel.

Spray with Pam, add thyme, chervil and rosemary and saute 30 seconds. Stir in zucchini, broccoli, mushrooms and red pepper. Cover and cook, stirring occasionally, about 2 to 3 minutes. Stir in lemon juice and serve. (Measure servings.) Single serving = 1 cup vegetables.