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Crunchy Vegetable Medley

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Ingredients
  Onion 1 Small, separated into rings
  Garlic 3 Clove (15 gm), minced
  Butter/Margarine 2 Tablespoon
  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)
Directions

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.
Drain well.
Combine vegetables and next 6 ingredients, tossing gently.
Garnish with cherry tomatoes, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
8

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4.225
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 207 Calories from Fat 149

% Daily Value*

Total Fat 17 g25.4%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 198.6 mg8.3%

Total Carbohydrates 12 g3.8%

Dietary Fiber 4.3 g17.1%

Sugars 2.6 g

Protein 7 g13.5%

Vitamin A 53.3% Vitamin C 63.8%

Calcium 12.8% Iron 11.5%

*Based on a 2000 Calorie diet

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Crunchy Vegetable Medley Recipe