Spring Vegetable Medley
Ingredients
- 2 cups quartered small red potatoes
- 1 cup fresh baby carrots
- 1/2 cup water
- 1/2 teaspoon chicken bouillon granules
- 2 cups cut fresh asparagus (2 inch pieces)
- 1 medium zucchini, cut into 1/4-inch slices
- 1 tablespoon butter or margarine, melted
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
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