Spring Vegetable Medley

Spring Vegetable Medley

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Jennifer Engles


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


★★★★★ 1 vote


  • 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

How to Make Spring Vegetable Medley


  1. In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add the asparagus and zucchini; cover and simmer for 10 more minutes or until crisp-tender.
  3. Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.

Printable Recipe Card

About Spring Vegetable Medley

Course/Dish: Vegetables

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