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Vinaigrette Vegetables

—Mary Buhl, Duluth, Georgia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 211mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 2g protein.

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