Lemony Mixed Vegetables

Be creative with seasonings! The inspired combination of coriander, oregano, and lemon peel adds character to this colorful vegetable side dish.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 18 mins
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Lemony Mixed Vegetables
Ingredients
1
cup reduced-sodium chicken broth
1/4
teaspoon ground coriander
1/8
teaspoon salt
1/8
teaspoon black pepper
1/2
pound green beans, cut into 2-inch lengths (about 2 cups)
2
cups thinly bias-sliced carrots
1
cup cauliflower florets
1/2
of a medium red sweet pepper, cut into 1-inch pieces
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1
tablespoon cold water
1/2
teaspoon cornstarch
4
teaspoons lemon juice
Directions
  1. In a large saucepan combine the chicken broth, coriander, salt, and black pepper. Bring to boiling; add green beans. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add carrots, cauliflower, and sweet pepper. Return to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes more or until vegetables are crisp-tender.
  2. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
  3. In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice. Pour thickened broth mixture over vegetables. Toss lightly to coat. Makes 6 servings.
Nutrition Facts (Lemony Mixed Vegetables)
    Per serving:
  • 49 kcal cal.,
  • 184 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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