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Spring Vegetable Medley

 Spring Vegetable Medley
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.
4 ServingsPrep: 10 min. Cook: 25 min.


  • 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


  • 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.