• 1 lb. vegetable medley, (broccoli, carrots & cauliflower)
• 2/3 cup white wine
• 2 tsp. fresh dill, minced
• 3/4 tsp. garlic, crushed
• 2 tsp. fresh lemon juice
• salt and pepper

Combine all ingredients in a saucepan and cook over medium high heat for 5-6 minutes. Remove the vegetables with a slotted spoon and keep warm. Bring the liquid remaining in the pot to a boil. Lower the heat and reduce by 1/3. Pour over the cooked vegetables and serve.

Per serving: calories 59, fat 0.3g, 6% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 7.3g, fiber 3.1g, sugar 3.9g, sodium 36mg, diet points 1.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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