Zesty Mixed Vegetables Recipe
Zesty Mixed Vegetables Recipe photo by Taste of Home

Zesty Mixed Vegetables Recipe

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Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 medium carrot, cut into 1/4-inch slices
  • 1/2 cup water
  • 1 cup broccoli florets
  • 1 medium onion, cut into 16 wedges
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1/4 cup fat-free Italian salad dressing
  • 1/4 teaspoon dried oregano

Nutritional Facts

3/4 cup: 41 calories, trace fat (0g saturated fat), 0mg cholesterol, 161mg sodium, 9g carbohydrate (0g sugars, 2g fiber), 2g protein Diabetic Exchanges:1-1/2 vegetable


  1. In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced. Yield: 4 servings.
Originally published as Mixed Vegetables in Light & Tasty February/March 2001, p43

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Reviewed Mar. 14, 2015

"Everyone in my family liked these veggies!! I'll be making them again because they are easy and the Italian dressing adds good flavor!"

Reviewed Oct. 28, 2011

"Ick! Looks better on paper than it tastes."

Reviewed Jan. 9, 2011

"I found the veggies kind of bland.I cooked all my veggies then i tossed them with a light italian dressing.If you roast the veggies I tossed with dressing and then roasted them very good hot or cold. even kids like this dish"

Reviewed Oct. 20, 2010

"I have made this recipe several times although I use regular Italian salad dressing because that is what I have on hand. This is easy and a good mix of vegetables."

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