Baby Vegetable Medley Baby Vegetable Medley

Baby Vegetable Medley Image by: Baby Vegetable Medley Author: Canadian Living

Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2006



Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus, squash and zucchini diagonally in half. Set vegetables aside separately.

In large saucepan of boiling salted water, blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.)

In large skillet, melt butter over medium-high heat; saut?hallots just until softened, about 1 minute. Add squash and zucchini; saut?ntil slightly softened and golden, about 4 minutes.

Add blanched vegetables and thyme; saut?ntil hot and glossy, about 3 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 174 mg
  • Protein 3 g
  • Calories 79.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 9.0
  • Folate 47.0
  • Calcium 4.0
  • Vitamin A 66.0
  • Vitamin C 27.0
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Baby Vegetable Medley