Add crunch to the meal by having rice cakes on the side. Sauvignon Blanc is a good choice to balance the flavors of the vegetables.
Ingredients
1 cup purchased peeled baby carrots
2 cups broccoli florets
2 cups cauliflower florets
2 small zucchini (about 4 ounces), trimmed, cut into 1/3-inch cubes
1 yellow crookneck squash, trimmed, cut into 1/3-inch cubes
1/4 cup chopped fresh Italian parsley
3 tablespoons Sherry wine vinegar
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 tablespoon grated orange peel
2 large garlic cloves, chopped
Directions
Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.
For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.
