Chilled Vegetable Medley

Feast Your Eyes!'s Note:

This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 7

• 2 cups water
• 1 teaspoon chicken bouillon granule
• ½ teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1⁄8; teaspoon fresh ground black pepper
• 1 garlic clove , minced
• 2 medium zucchini , cut into julienne strips
• 2 medium yellow squash , cut into julienne strips
• 2 medium carrots , peeled and cut into julienne strips
• 1 medium size sweet red pepper , cut into julienne strips
• ½ teaspoon celery seed
• ½ cup Italian salad dressing
• ½ cup sugar substitute
• ¼ cup white vinegar
• ¼ cup water
• 2 tablespoons green onions , roughly chopped

Directions:

1. Combine the first seven (7) ingredients in a large skillet; bring to a boil.
2. Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
3. Drain well; rinse in cold water.
4. Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
5. In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
6. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.

Reviews

[French Tart]

A delicious combination and a very sophisticated flavour, elegant and well worth the effort! I served this today with garlic chicken for a light early Autumn lunch, and have plenty left in the fridge for the next few days. I loved the addition of the celery seeds and herbs, a lovely recipe discovered through PAC, Autumn 2009! Merci! FT:-)