Ingredients
2 cups quartered small red potatoes1 cup fresh baby carrots1/2 cup water1/2 teaspoon chicken bouillon granules2 cups cut fresh asparagus (2-inch pieces)1 medium zucchini, cut into 1/4-inch slices1 tablespoon butter, melted1-1/2 teaspoons Dijon mustard1/2 teaspoon dried thyme1/4 teaspoon salt
Preparation
In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat.
