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Vinaigrette Vegetables Recipe

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—Mary Buhl, Duluth, Georgia

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Vinaigrette Vegetables Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 82 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 211 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Vinaigrette Vegetables in Quick Cooking May/June 2002, p14

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