Vegetables and sauce can be seasoned with herbs: pare with oregano, green beans with basil, carrots with dill.
Allow 3/4 tsp dried herb for each 2 cups of vegetables OR 2 to 2-1/2 tsp of fresh herbs.
Allow 3/4 tsp dried herb for each 2 cups of vegetables OR 2 to 2-1/2 tsp of fresh herbs.