Crunchy Vegetable Medley
|Onion||1 Small, separated into rings|
|Garlic||3 Clove (15 gm), minced|
|Water||1 Cup (16 tbs)|
|Bouillon granules||1 Teaspoon (Beef-Flavored)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Cauliflower||1 Cup (16 tbs)|
|Brussels sprouts||1 Cup (16 tbs), halved|
|Sliced carrots||3⁄4 Cup (12 tbs), sliced|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs), sliced|
|Chopped green pepper||1⁄4 Cup (4 tbs), chopped|
|Slivered almonds toasted||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs), chopped|
|Sesame seeds||3 Tablespoon, toasted|
|Poppy seeds||1 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Dried basil||1⁄8 Teaspoon, dried|
|Cherry tomatoes||1⁄8 Cup (2 tbs)|
Saute onion and garlic in butter in a large skillet until onion is tender.
Add water and bouillon granules, stirring until bouillon is dissolved.
Add next 6 ingredients; bring to a boil.
Cover; reduce heat to low, and cook 5 minutes.
Combine vegetables and next 6 ingredients, tossing gently.
Garnish with cherry tomatoes, if desired.