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Vegetables in Dill Sauce

“This recipe is ideal for using up vegetables from your garden,” writes Edie DeSpain from Logan, Utah. “It’s a great side dish for grilled chicken. Enjoy!”

6 ServingsPrep/Total Time: 30 min.

Ingredients

4 cups water
1-1/2 cups pearl onions
1 medium carrot, sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
2 small zucchini, sliced
2 teaspoons lemon juice
1 teaspoon dried marjoram
1/4 teaspoon salt
SAUCE:
2 tablespoons plus 2 teaspoons fat-free sour cream
2 tablespoons plus 2 teaspoons reduced-fat mayonnaise
2 tablespoons fat-free milk
2-1/4 teaspoons finely chopped onion
1/2 teaspoon snipped fresh dill
Dash white pepper

Directions

In a large saucepan, bring water to a boil. Add pearl onions; boil
for 3 minutes. Drain and rinse in cold water; peel.
In a large nonstick skillet coated with cooking spray, saute onions
and carrot in butter for 1 minute. Add mushrooms and zucchini; saute
6-8 minutes longer or until vegetables are tender. Stir in the lemon
juice, marjoram and salt.
In a small microwave-safe bowl, combine the sauce ingredients. Cover

2 of 2

Vegetables in Dill Sauce (continued)

Directions (continued)

and microwave on high until heated through, stirring once. Serve
with vegetables. Yield: 6 servings.

Nutrition Facts: 1/2 cup vegetables with 1 tablespoon sauce equals 80 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 186 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.