Serves: 6
Total Calories: 93

1 cup carrot thinly sliced
1 cup cauliflower flowerets
1 cup zucchini quartered and thickly sliced
1 cup chicken bouillon
1/2 cup celery sliced
1/2 cup white vinegar
2 tablespoons red onions coarsely chopped
2 tablespoons pimiento sliced
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon mustard prepared
1/2 teaspoon dill seed
1/4 teaspoon rosemary dried, crushed
1/4 teaspoon thyme dried, crushed
1/4 teaspoon black pepper

Place all ingredients in a 3-quart saucepan. Bring to a boil reduce heat to low, cover and simmer for 10 minutes or until vegetables are crisp-tender. Pour into a bowl and chill for 2 hours or until cold.

Drain well. If desired, use liquid to make Mediterranean Dressing Serve vegetables on individual plates with a fork or place in a bowl and serve with wooden picks.

Nutritional Facts:

Serves: 6
Total Calories: 93
Calories from Fat: 67

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque