1lb. brussel sprouts (cut in half)
1/2 lb. baby carrots
1 lb. zucchini (cut in 1/2 inch pieces/sticks)
2 cloves garlic (minced)
2 tbs. parsley (chopped)
3 tbs. Dijon Mustard (start with 2 tbs. if you prefer less)
3 tbs. olive oil
1. In a large pot of boiling water, boil brussel sprouts, carrots and zucchini. Boil for 5 minutes and drain well.
2. In a large skillet, put olive oil. Brown garlic for a minute and add vegetables. Stir well. Cook for 5 minutes and add dijon mustard. Mix thoroughly. Add parsley. Cook for additional 3 minutes and serve.