SPRING VEGETABLE MEDLEY

Spring Vegetable Medley image

From Hebron, Indiana, Edna Hoffman shares this garden-fresh side dish. Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef.

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups quartered small red potatoes
1 cup fresh baby carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups cut fresh asparagus (2-inch pieces)
1 medium zucchini, cut into 1/4-inch slices
1 tablespoon butter, melted
1-1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt

Steps:

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

Nutrition Facts : Calories 119 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 356mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.