VINAIGRETTE VEGETABLES
-Mary Buhl, Duluth, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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Mfiah Baby
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and the results are always delicious.
Tom Hill
[email protected]I've tried this recipe with different types of vegetables, and it always turns out great. The vinaigrette is especially good with roasted Brussels sprouts.
Amna Noor
[email protected]This recipe is a great way to use up leftover vegetables. I usually roast a big batch of vegetables on the weekend, and then I use them to make this salad throughout the week.
Mayamiko Ngala
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The roasted vegetables are so flavorful and the vinaigrette is the perfect complement.
Surya Gautam
[email protected]This recipe is a great way to sneak vegetables into your kids' diet. My kids love the roasted vegetables, and they don't even realize they're eating healthy.
Ilmari Lindblom
[email protected]I've made this recipe for my family and friends, and it's always a hit. Everyone loves the roasted vegetables and the tangy vinaigrette.
john omina
[email protected]This recipe is perfect for a summer cookout. It's light and refreshing, and the vegetables are grilled to perfection.
Kl Chaudhary
[email protected]This recipe is a great way to get your daily dose of vegetables. It's healthy and delicious!
Lukho Bakana
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the results are packed with flavor.
Ornob Biswas
[email protected]This recipe is a great way to use up leftover vegetables. I usually roast a big batch of vegetables on the weekend, and then I use them to make this salad throughout the week.
Afia Pokua
[email protected]I've tried this recipe with different types of vegetables, and it always turns out great. The vinaigrette is especially good with roasted Brussels sprouts.
Faruk SHAIKH gm
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and the results are always delicious. I especially love that I can use frozen vegetables in a pinch.
Sophia Esposito
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand, and the vinaigrette is always a winner. It's also a great way to get my kids to eat their vegetables.
forst Step
[email protected]This recipe is so easy to make and the results are delicious. The vegetables are roasted until they're tender and slightly caramelized, and the vinaigrette is tangy and flavorful. I highly recommend this recipe!
Faizan Khan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The vegetables are always roasted to perfection and the vinaigrette is the perfect balance of tangy and flavorful.
Ryan Jack (LegendaryRyxo)
[email protected]This recipe was a hit with my family! The vinaigrette was light and flavorful, and the vegetables were perfectly roasted. I especially loved the addition of the goat cheese, which added a creamy richness to the dish.