Chilled Vegetable Medley

• cups water↗2
• teaspoon chicken bouillon granule↗1
• teaspoon dried parsley↗1⁄2
• teaspoon dried basil↗1⁄2
• teaspoon dried oregano↗1⁄2
• teaspoon fresh ground black pepper↗1⁄8
• garlic clove, minced↗1
• medium zucchini, cut into julienne strips2
• medium yellow squash, cut into julienne strips↗2
• medium carrots, peeled and cut into julienne strips↗2
• medium size sweet red pepper, cut into julienne strips1
• teaspoon celery seed1⁄2
• cup Italian salad dressing1⁄2
• cup sugar substitute↗1⁄2
• cup white vinegar↗1⁄4
• cup water↗1⁄4
• tablespoons green onions, roughly chopped↗2

Step-by-step instructions

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.