Spring Vegetable Medley Recipe

Looking for an easy Spring Vegetable Medley recipe? Learn how to make Spring Vegetable Medley using healthy ingredients.


Submitted by cumin

Makes 4 servings



Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef.

Recipe Ingredients for Spring Vegetable Medley

2 cups small red potatoes, quartered
8 oz baby carrots, fresh (1 cup)
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups asparagus, fresh cut (2-inch pieces)
1 medium zucchini, cut into 1/4-inch slices
1 tablespoon butter, melted
1 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt

Recipe Directions for Spring Vegetable Medley

  1. In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat.

  2. Yield: 4 servings. Prep: 10 min. Cook: 25 min.

Categories

Vegetables, Side Dish, Boil

Nutrition Facts
Serving Size 282.7g
Amount Per Serving
Calories
120
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
241mg
10%
Potassium
743mg
21%
Total Carbohydrates
21.0g
7%
Dietary Fiber
5.0g
20%
Sugars
5.6g
Protein
3.9g
Vitamin A 170% Vitamin C 33%
Calcium 5% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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