Ingredients
2-1/2 cups fresh or frozen sugar snap peas2 cups fresh or frozen corn1 small sweet red pepper, julienned1/4 cup water1 tablespoon butter1 teaspoon minced fresh dill or 1/4 teaspoon dill weed1/8 teaspoon salt, optional1/8 teaspoon pepper
Preparation
Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.
