Vegetables with Broccoli Lemon Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 171
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
12 small red potatoes, cut into quarters
1 large green or red bell pepper, cut into 1/4-inch rings
2 cups broccoli florets
1 (10.5-ounce) can 98 percent fat-free cream of broccoli soup
1/2 cup low-fat mayonnaise
4 green onions, finely chopped
1 tablespoon lemon juice
1/4 teaspoon dried thyme leaves, crushed
Directions
- Place potatoes in a saucepan and cover with water. Heat to a boil and then reduce heat to low for 10 minutes. Add pepper and broccoli. Cook for 5 minutes or until vegetables are tender. Strain. In a separate saucepan, mix soup, mayonnaise, onions, lemon juice, and thyme. Heat through. Serve over vegetables.