Glazed Vegetable Medley
Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
Ingredients
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
- 3 medium carrots, cut into 1/4-inch pieces
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 medium zucchini, halved and cut into 1/4-inch slices
- 1 medium sweet red pepper, thinly sliced and halved
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cornstarch
- 3 tablespoons water
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dill weed
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