Woman's World

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.

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