Garden-Harvest Vegetables

Cooking Light
"I Love to cook, and I have been doing it as long as I can remember. Lately, I have been changing old recipes so that they have less fat. This recipe is one of my grandmother's favorites that I've lightened." --CL Reader
6 servings (serving size: 1 cup)

Ingredients

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Cooking spray
1 cup (1/2-inch-thick) sliced carrot
2 medium onions, each cut into 8 wedges
3 cups (1-inch-thick) sliced zucchini
2 cups broccoli florets
4 large mushrooms, quartered
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1 teaspoon chicken-flavored bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 teaspoon cornstarch

Preparation

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add carrot and onions, and sauté 8 minutes. Add zucchini, broccoli, mushrooms, and garlic; sauté 5 minutes. Add parsley and next 5 ingredients (parsley through pepper); sauté 3 minutes. Combine the water and cornstarch in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Created date

October 2003

Nutritional Information

Calories 54
Caloriesfromfat 12 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 11.1 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 254 mg
Calcium 47 mg