Garden-Harvest Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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