Lemony Vegetable Mélange
Even picky eaters will love this lively mix of garden fresh veggies tossed with sautéed shallots and garlic and lots of lemon!
3 medium carrots, about 6 oz., sliced, about 1 1/3 cups
2 bunches broccolini, about 6 oz. each, ends trimmed
1/2 head cauliflower, about 1 lb., cut into florets, about 2 1/ 2 cups
2 Tbs. olive oil
1 shallot, finely chopped, about 1/4 cup
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. salt-free lemon pepper
1 tsp. grated lemon zest 1 tsp. lemon juice
Bring pot of salted water to boil over high heat. Add carrots and cook until crisp- tender, about 2 minutes. With slotted spoon, transfer carrots to colander to drain.
If necessary, bring water back to boil; add broccolini and cook until tender, 2- 3 minutes. With slotted spoon, transfer broccolini to colander with carrots. To boiling water, add cauliflower and cook until tender, 1-2 minutes; transfer to colander with other vegetables; drain well.
Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add shallot and garlic and cook, stirring occasionally, until lightly browned and fragrant, 3- 4 minutes. Stir in vegetable mixture, salt and lemon pepper; heat through, stirring. Transfer to serving bowl; stir in lemon zest and juice.
Servings: 6 Calories: 86 Protein: 3 g. Fat: 5 g. (1 g. sat.) Chol.: 0 mg. Carbs.: 10 g. Sodium: 148 mg. Fiber: 3 g. Sugar: 4 g. Kitchen time: 30 minutes. Total time: 30 minutes.