1 teaspoon olive oil
1/2 cup sliced sweet onion
1 finely chopped garlic clove
3-4 tiny quartered new potatoes
3/4 cup sliced carrots
3/4 cup asparagus pieces
3/4 cup sugar snap peas, or green beans
1/2 cup quartered radishes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill

1. Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute
2. Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
3. If the vegetables start to brown, add a Tablespoon or 2 of water.
4. Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender – about 4 minutes more.
5. Serve immediately.

Per Recipe: $ 2.00 Per Serving: $ 0.50

Adapted from:
5-A-Day Web site
www.5aday.gov
National Cancer Institute (NCI)