Instructions: Cut broccoli into florets. Peel carrots and slice, first lengthwise, and then in 1/8-inch slices. Wash mushrooms and dice red pepper. Roughly chop cilantro and set aside.

Blanch broccoli and carrots in boiling salted water until about half-cooked. Drain well and allow to steam dry in a colander. Melt butter in a skillet and add vegetables and cilantro. Quickly saute until almost tender.

Season with salt and pepper and serve immediately.

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