IS LEMON A VEGETABLE RECIPES

Name: Vegetables With Lemon Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1/2 cup cauliflower floret; 1/3 cup sliced carrot; 1/2 cup broccoli floret; 1/4 cup julienne-sliced sweet red pepper; 1/4 cup julienne-sliced yellow sweet pepper; 1/2 cup chicken broth; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons water; 2 teaspoons butter; 2 teaspoons lemon juice; 1 tablespoon chopped fresh parsley; 1 teaspoon sliced green onion; 1 dash white pepper; 1 dash seasoning salt

VEGETABLES WITH LEMON SAUCE RECIPE - FOOD.COM

Vegetables With Lemon Sauce Recipe - Food.com image

Make and share this Vegetables With Lemon Sauce recipe from Food.com.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup cauliflower floret
1/3 cup sliced carrot
1/2 cup broccoli floret
1/4 cup julienne-sliced sweet red pepper
1/4 cup julienne-sliced yellow sweet pepper
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
2 teaspoons butter
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon sliced green onion
1 dash white pepper
1 dash seasoning salt

Steps:

Combine cauliflower and carrot in a steamer basket over boiling water.
Cover and steam vegetables 5-7 minutes.
Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
Drain.
Meanwhile, heat chicken broth in a small saucepan.
Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
Drizzle lemon sauce over vegetables jut before serving.

Nutrition Facts : Calories 81.9, FatContent 4.4, SaturatedFatContent 2.5, CholesterolContent 10.1, SodiumContent 245, CarbohydrateContent 9, FiberContent 1.8, SugarContent 2.5, ProteinContent 2.9

LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL

Lemon-Roasted Mixed Vegetables Recipe | EatingWell image

Tossing these roasted vegetables with lemon zest gives them a bright, fresh flavor. Serve them along with roasted chicken or add them to sandwiches and grain bowls for an easy, healthy dinner or lunch.

Provided by Diabetic Living Magazine

Categories Quick & Easy Vegan Dinner Recipes

Total Time 35 minutes

Number Of Ingredients 9

Ingredients

1?½ cups cauliflower florets
1?½ cups broccoli florets
2 cloves garlic, thinly sliced
1 tablespoon olive oil
1 teaspoon dried oregano, crushed
¼ teaspoon salt
¾ cup diced red bell pepper (1-inch)
¾ cup diced zucchini (1-inch)
2 teaspoons lemon zest

Steps:

Preheat oven to 425 degrees F.
Combine cauliflower, broccoli, and garlic in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more.
Sprinkle lemon zest over the vegetables; stir and serve.

Nutrition Facts : Calories 52 calories, CarbohydrateContent 5.3 g, FatContent 3.1 g, FiberContent 1.9 g, ProteinContent 1.8 g, SaturatedFatContent 0.5 g, SodiumContent 134.3 mg, SugarContent 2.3 g

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