Crunchy Vegetable Medley Recipe
Summary
Ingredients
| Onion | 1 Small, separated into rings | |
| Garlic | 3 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 1 teaspoon beef-flavored bouillon granules | ||
| Broccoli flowerets | 2 Cup (16 tbs) | |
| 1 cup cauliflower flowerets | ||
| Brussels sprouts | 1 Cup (16 tbs), halved | |
| Carrots | 3/4 Cup (16 tbs), sliced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Sesame seeds | 3 Tablespoon, toasted | |
| Poppy seeds | 1 Teaspoon | |
| Soy sauce | 1/2 Teaspoon | |
| 1/8 teaspoon dried whole basil Cherry tomatoes (optional) | ||
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.
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.
Chef
