Vegetable Medley Recipe serves: 6
Prep Time 15 min
Cook Time 32 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 100
Calories from Fat 50
Total Fat 6 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 560 mg
Total Carbs 10 g
Dietary Fiber 3 g
Sugars 3 g
Protein 4 g
Vitamin A 170 %
Vitamin C 80 %
Calcium 8 %
Iron 6 %

Vegetable Medley

Ingredients

  • 6 cups assorted cut-up fresh vegetables*
  • 2 cups chicken broth
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 Tbsp. lemon juice
  • 3/4 cup Parmesan Crumb Topping**

Directions

  1. Preheat oven to 350°.
  2. Steam vegetables in medium saucepan in broth just until tender; drain, reserving broth. Turn vegetables into 1-1/2-quart baking dish; set aside.
  3. Blend I Can't Believe It's Not Butter!® Spread with cornstarch. Stir into reserved broth with salt and pepper. Bring to a boil over high heat and boil 1 minute. Stir in lemon juice. Pour over vegetables and sprinkle with Parmesan Crumb Topping.
  4. Bake 20 minutes or until topping is golden.
  • *Use any combination of the following: cauliflower, broccoli and carrots. **Parmesan Crumb Topping: In small bowl, combine 1/2 cup fresh bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley (optional) and 2 tablespoons I Can't Believe It's Not Butter! Spread, melted.

Advanced Search