Vegetables In Dill Sauce

• 4 cups water
• 1-1/2 cups pearl onions
• 1 medium carrot, sliced
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 2 small zucchini, sliced
• 2 teaspoons lemon juice
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• 2 tablespoons plus 2 teaspoons fat-free sour cream
• 2 tablespoons plus 2 teaspoons reduced-fat mayonnaise
• 2 tablespoons fat-free milk
• 2-1/4 teaspoons finely chopped onion
• 1/2 teaspoon snipped fresh dill
• Dash white pepper

1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
2. In a
3. coated with cooking spray, saute onions and carrot in butter for 1 minute. Add mushrooms and zucchini; saute 6-8 minutes longer or until vegetables are tender. Stir in the lemon juice, marjoram and salt.
4. In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high until heated through, stirring once. Serve with vegetables.

water, pearl onions, carrot, butter, mushrooms, zucchini, lemon juice, marjoram, salt, sour cream, mayonnaise, milk, onion, dill, white pepper

Taken from www.tasteofhome.com/recipes/vegetables-in-dill-sauce/ (may not work)