Spring Vegetable Medley Recipe

  • 2 cups quartered small red potatoes
  • 1 cup fresh baby carrots
  • 1/2 cup water
  • 1/2 teaspoon chicken bouillon granules
  • 2 cups cut fresh asparagus (2 inch pieces)
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon butter or margarine, melted
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  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 or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.