- 4 teaspoons Bertolli ® Classico™ Olive Oil
- 1 small white onion, thinly sliced
- 1/2 medium red bell pepper, sliced into match-stick size pieces
- 1 carrot, sliced into match-stick size pieces
- 1/2 head green cabbage, shredded
- 1 teaspoon Lawry's® Garlic Salt
- 1/2 teaspoon Lawry's® Seasoned Pepper
- 1/8 teaspoon dried thyme leaves, crushed
- In 12-inch skillet, heat Olive Oil over medium-high heat and cook onion and red pepper, stirring frequently, 2 minutes. Add carrot and cook, stirring frequently, 3 minutes. Reduce heat to medium and stir in remaining ingredients. Cook, stirring occasionally, 8 minutes or vegetables are crisp-tender.