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.
