Spring Vegetable Medley Recipe

Spring Vegetable Medley Recipe photo by Taste of Home

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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.

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Spring Vegetable Medley Recipe

Prep: 10 min. Cook: 25 min.

Yield: 4 Servings

10 25 35

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

Directions

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. Yield: 4 servings.

Originally published as Spring Vegetable Medley in Quick Cooking March/April 2003, p38