Spring Vegetable Medley Recipe

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Spring Vegetable Medley

Jen Engles


Got this recipe out of Quick Cooking several years ago, it was really good!

pinch tips: How to Wash Fruits & Vegetables


1 2/3 c
red potatoes, quartered
1 c
baby carrots, fresh
1/2 c
1/2 tsp
chicken bouillon granules
2 c
asparagus, fresh, cut into 2" pieces
1 medium
zucchini, cut 1/4" thick
1 Tbsp
butter or margarine, melted
1 1/2 tsp
dijon mustard
1/2 tsp
thyme, dried
1/4 tsp

Directions Step-By-Step

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 more minutes or until crisp-tender.
Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.

About this Recipe

Course/Dish: Vegetables