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Vegetable Medley

  Corn oil 1⁄4 Cup (4 tbs)
  Garlic clove 4 Large, minced
  Leeks 2 Medium, cut into 1/2-inch rounds (Use Whites And 1 Inch Of Greens)
  Carrots 4 Medium, peeled and cut into rounds
  New red potatoes 6 Small, scrubbed and cut in half
  Chicken broth/Vegetable broth 4 Cup (64 tbs) (Use Either Canned Or Homemade)
  Zucchini 4 Small, cut into 1-inch rounds
  Summer squash 3 Small, cut into 1-inch rounds
  Green beans 3⁄4 Pound
  Plum tomatoes 8 , peeled and quartered
  Coarsely chopped fresh parsley 1⁄2 Cup (8 tbs)
  Fresh basil leaves 6 , coarsely chopped
  Minced fresh tarragon/1 1/2 teaspoon dried tarragon 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Heat oil in stockpot over medium heat.
Add garlic and leeks.
Cook, stirring constantly, 2 to 3 minutes until just wilted.
Add carrots and potatoes; gradually pour chicken broth over vegetables.
Cover and cook 10 to 12 minutes.
Add zucchini, summer squash, and green beans; cook, covered, 10 minutes.
Add tomatoes, parsley, basil, tarragon, salt, and pepper, stirring gently to blend.
Cover and cook 5 minutes more.
Serve hot or at room temperature.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1625 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.4%

Saturated Fat 5.9 g29.6%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 3204.4 mg133.5%

Total Carbohydrates 240 g80.1%

Dietary Fiber 51.1 g204.4%

Sugars 60.4 g

Protein 51 g102.1%

Vitamin A 1098.1% Vitamin C 668.6%

Calcium 91.6% Iron 158.5%

*Based on a 2000 Calorie diet

Vegetable Medley Recipe