Spring Vegetable Medley

Name: Spring Vegetable Medley
Ingredients: 1 2/3 c red potatoes, quartered; 1 c baby carrots, fresh; 1/2 c water; 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 salt

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By Jen Engles
@Juniper12

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

Rating:

★★★★★ 1 vote5

Ingredients

1 2/3 c

red potatoes, quartered
1 c

baby carrots, fresh
1/2 c

water
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

salt
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How to Make Spring Vegetable Medley

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.

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