Vinaigrette Vegetables (vegan)

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Vinaigrette Vegetables (vegan)

 

4 cups fresh broccoli florets

1 medium zucchini, cut into 1/4 inch slices

1/3 cup julienned sweet yellow or red pepper

3 Tbs olive oil

4 to 5 tsp red wine vinegar

1 garlic clove, minced

1/2 tsp salt

1/4 tsp dried thyme

 

Place broccoli in a steamer basket. Place in a saucepan over 1 inch

of water.

Bring to a boil; cover and steam for 5 minutes. Add zucchini and

pepper;

cover and steam for 2 minutes or until vegetables are crisp-tender.

 

In a jar with a tight fitting lid, combine the oil, vinegar, garlic,

salt and thyme;

shake well. Tranfer vegetables to a serving bowl; add dressing and

toss to

coat. Yield: 6 servings

 

~ P_T ~

 

Immature man is like a frightened child, alone in a darkening room,

not

seeing the nearby light switch.

~ Vernon Howard