Crunchy Vegetable Medley

Southern.Crockpot's picture

Dec. 14, 2011

Ingredients

Onion 1 , sliced and separated into rings
Garlic 3 Clove (15 gm) , minced
Butter 2 Tablespoon
Water 1 Cup (16 tbs)
Beef flavored bouillon granules/Granules To Taste
Broccoli florets 2 Cup (32 tbs)
Brussels sprouts 1 Cup (16 tbs)
Sliced carrots 3/4 Cup (12 tbs)
Sliced mushrooms 1/2 Cup (8 tbs)
Chopped green pepper 1/4 Cup (4 tbs)
Toasted silvered almonds 1/2 Cup (8 tbs)
Chopped walnuts 1/4 Cup (4 tbs)
Toasted sesame seeds 3 Tablespoon
Poppy seeds 1 Teaspoon
Soy sauce 1 Teaspoon
Dried whole basil 1/4 Teaspoon
Cherry tomatoes 1 Tablespoon

Directions

MAKING

1) Into a skillet, melt some butter and saute the onion and garlic till soft

2) Add the water and bouillon granules and stir till dissolved

3) Then add in the Brussels sprouts, broccoli, carrots, mushrooms, pepper and bring to a boil

4) Cover with a lid and reduce the heat and cook for 5 minutes

5) Add in the poppy seeds, almonds, walnuts, soy sauce, basil and toss gently to coat the vegetables

SERVING

6) Serve the medley along with some noodles or rice

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 216Calories from Fat 146

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 124 mg5.17%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet