Spring Vegetable Medley
By
Jen Engles
@Juniper12
1
Got this recipe out of Quick Cooking several years ago, it was really good!
Rating:
★★★★★ 1 vote
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
How to Make Spring Vegetable Medley
- 1In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes.
- 2Add the asparagus and zucchini; cover and simmer for 10 more minutes or until crisp-tender.
- 3Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.
About Spring Vegetable Medley
Course/Dish: Vegetables
