Cooking Directions

• Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini, carrot, onion, basil and garlic powder and cook until the vegetables are tender-crisp.
• Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a serving bowl. Cover the bowl and refrigerate for at least 4 hours.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium zucchini, coarsely chopped (about 1 1/2 cups)
• 1 medium carrot, chopped (about 1/3 cup)
• 2 green onion, sliced (about 1/4 cup)
• 0.5 teaspoon dried basil leaves, crushed
• 0.25 teaspoon garlic powderor 1 clove garlic, minced
• 3 cups V8® 100% Vegetable Juice
• 1 can (about 8 ounces) whole kernel corn, drained
• 1 large tomato, chopped (about 1 1/2 cups)