Steamed Vegetables
(68 votes) Move your mouse over the stars then click to vote.
Loading ...recipe ingredients
3/4 cup vegetable broth
2 carrots, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick
1 squash, sliced 1/2 inch thick
1/4 pound fresh mushrooms, quartered
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon margarine
recipe directions
In large skillet over medium heat, bring broth to a boil. Add vegetables. Reduce heat to low, cover and cook for 15 minutes or until tender. Remove vegetables to serving bowl. Increase heat to high and bring to a boil again. Boil about 5 minutes or until liquid reduced by half. Stir in vinegar and parsley. Remove from heat and stir in margarine. Pour over vegetables.
Other Suggested Recipes:
- Basil Roasted Vegetables
- Cheesy Mac and Vegetables
- Harvard Beets
- Steamed Fish with Yogurt Dill Sauce
- Mediterranean-Style Roasted Vegetables
Serves: 8 - Nutrition Information Per Serving:
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 33 | 0.5 | 0 | 1.5 | 1.5 | 163 | 6 | 0 |
This was an interesting way to make steamed vegetables, and had more flavor than most.
One of my favorite vegetable side dishes. It rates 5 stars!