Peppered Vegetable Medley Recipe

Use the freshest vegetables in season to prepare this colorful, delicious and low fat side dish.
Share this!
Facebook
Google+
SERVINGS
6
Ingredients
  • 6 cups assorted cut-up vegetables, such as zucchini, broccoli, cauliflower, carrots, bell peppers, mushrooms and yellow squash
  • 3/4 cup chicken broth
  • 1/2 teaspoon McCormick┬« Perfect Pinch┬« Salt Free Garlic Pepper Seasoning
  • 1/2 teaspoon McCormick® Basil Leaves
  • McCormick® Sesame Seed
Directions
PREP
15 mins
COOK
30 mins
1. Preheat oven to 375° F. Mix all ingredients, except sesame seeds, in shallow baking dish. Cover.

2. Bake 30 minutes or until vegetables are tender, stirring halfway through cooking. Sprinkle with sesame seeds, if desired.To Toast Sesame Seeds: Heat seeds in small dry skillet on medium-high heat, stirring frequently until seeds are golden brown and fragrant. Pour out of hot pan to avoid overtoasting.
Similar Recipes
Vegetable and Rice Medley
onion
raw long grain brown rice
water
low
salt
Vegetable Medley
frozen broccoli
shredded cheese
pepper
sour cream
fried onions
Spring Vegetable Medley
salt and pepper
fresh rosemary
fresh rosemary
salt
VINAIGRETTE
Nutrition (per serving)
Calories: 36 Calories
Fat: 1 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 7 Grams
Sodium: 143 Milligrams
Fiber: 2 Grams
Advertisement

Peppered Vegetable Medley Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Advertisement
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com