Vinaigrette Vegetables

Name: Vinaigrette Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

—Mary Buhl, Duluth, Georgia

Vinaigrette Vegetables Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Vinaigrette Vegetables

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