"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Garden-Harvest Vegetables Recipe

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This recipe for Garden-Harvest Vegetables, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Criswell
Added: Friday, December 1, 2006


Cooking spray

1 cup (1/2-inch-thick) sliced carrot

2 medium onions, each cut into 8 wedges

3 cups (1-inch-thick) sliced zucchini

2 cups broccoli florets

4 large mushrooms, quartered

2 garlic cloves, minced

1 tablespoon dried parsley flakes

1 teaspoon dried rosemary

1 teaspoon dried tarragon

1 teaspoon chicken-flavored bouillon granules

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup water

1 teaspoon cornstarch

Place a large nonstick skillet coated with cooking spray over medium-high heat.

Add carrot and onions, and sauté 8 minutes.

Add zucchini, broccoli, mushrooms, and garlic; sauté 5 minutes.

Add parsley and next 5 ingredients (parsley through pepper); sauté 3 minutes.

Combine the water and cornstarch in a small bowl; add to pan.

Bring to a boil; cook 1 minute, stirring constantly.

Serves: 6




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