Dijon Vegetables

This recipe comes from my mom. I love it! She probably hasn't made it in awhile, but it is one of my favorite vegetable dishes. With the potatoes, it easily works as a main dish. The secret is to make sure you don't overcook your vegetables. You want them nice and tender crisp (like a stir-fry)! For presentation appearance...cut your vegetables at a strong angle as in the picture above.

Serves 4 as a main dish or 6 for side dish:
3 medium red potatoes
1/2 bunch thin asparagus
3 carrots
1 medium zucchini (or yellow squash)
1 chicken-flavor bouillon cube
1 TBS butter
1/2 c. water
2 tsp Dijon mustard
1/2 tsp thyme leaves
salt to taste

-In 12" non-stick skillet, heat diced potatoes and 2 TBS olive oil and 1/4 tsp salt. Cover and bake at med-high for 15 minutes (or until tender) lifting lid to flip potatoes 1-2 times for even browning. Set cooked potatoes aside in bowl.
-In same 12" pan skillet add carrots, bouillon, water, butter, and thyme. Cook 3 minutes.
-Add sliced asparagus to carrots and cook and additional 2 minutes.
-Add sliced zucchini and cook 1 more minute (adding a bit more water if necessary).
-Transfer cooked vegetables to serving platter. Arrange browned potatoes and serve.

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