Chilled Vegetable Medley

Ingredients

• 2 cups water
• 1 teaspoon chicken bouillon granule
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 2 medium zucchini, cut into julienne strips
• 2 medium yellow squash, cut into julienne strips
• 2 medium carrots, peeled and cut into julienne strips
• 1 medium size sweet red pepper, cut into julienne strips
• 1/2 teaspoon celery seed
• 1/2 cup Italian salad dressing
• 1/2 cup sugar substitute
• 1/4 cup white vinegar
• 1/4 cup water
• 2 tablespoons green onions, roughly chopped

Directions

1. 1

   Combine the first seven (7) ingredients in a large skillet; bring to a boil.

2. 2

   Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.

3. 3

   Drain well; rinse in cold water.

4. 4

   Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.

5. 5

   In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.

6. 6

   Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.