Spring Vegetable Medley
A good option for a meat dish. Very good balance.
Yield
4 servingsPrep
8 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red skinned potatoes
quartered small |
*
|
| 1 | cup |
baby carrots
fresh |
*
|
| ½ | teaspoon |
chicken broth
granules |
|
| 2 | cups |
asparagus
cut fresh, 2 inch pieces |
|
| 1 | medium |
zucchini
cut into 1/4-inch slices |
|
| 1 | tablespoon |
butter
melted |
|
| 1 ½ | teaspoons |
dijon mustard
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red skinned potatoes
quartered small |
*
|
| 237 | ml |
baby carrots
fresh |
*
|
| 2.5 | ml |
chicken broth
granules |
|
| 473 | ml |
asparagus
cut fresh, 2 inch pieces |
|
| 1 | medium |
zucchini
cut into 1/4-inch slices |
|
| 15 | ml |
butter
melted |
|
| 7.5 | ml |
dijon mustard
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
|
|
Directions
In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add the asparagus and zucchini; cover and simmer for 10 minutes or until crisp-tender.
Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.
