VINAIGRETTE VEGETABLES

Vinaigrette Vegetables image

-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 cups fresh broccoli florets
1 medium zucchini, cut into 1/4-inch slices
1/3 cup julienned sweet yellow or red pepper
3 tablespoons olive oil
4 to 5 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme

Steps:

Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.