ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garden-Harvest Vegetables

Yield 6 servings (serving size: 1 cup)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.