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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Vinaigrette Vegetables in Quick Cooking May/June 2002, p14

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.

Reviews for Vinaigrette Vegetables

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MY REVIEW
Reviewed Apr. 1, 2013

This recipe is simple, but very delicious. The vinaigrette for the vegetables is very tasty, but not overpowering. I will be making this veggie dish again and again!

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