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Vinaigrette Vegetables

 Vinaigrette Vegetables
—Mary Buhl, Duluth, Georgia
6 ServingsPrep/Total Time: 20 min.

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.