Chilled Vegetable Medley - cooking recipe

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

Preparation

Combine the first seven (7) ingredients in a large skillet; bring to a boil.
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.
Drain well; rinse in cold water.
Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
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.
Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.