LEMON 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 VEGETABLES RECIPE | MYRECIPES

Lemon Roasted Vegetables Recipe | MyRecipes image

Provided by Sarah Drury, Nashville, Tennessee

Total Time 35 minutes

Prep Time 15 minutes

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
1 large red bell pepper, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 tablespoon chopped fresh basil
? cup sliced almonds, toasted

Steps:

Stir together first 4 ingredients in a large bowl; add vegetables, and toss to coat. Place in a single layer in an aluminum foil-lined jelly-roll pan.
Bake at 400º for 10 minutes; stir vegetables. Bake 10 more minutes or until tender.
Transfer vegetables to a large serving dish; toss with basil, and sprinkle with almonds.

Nutrition Facts : Calories 144 calories, CarbohydrateContent 10.1 g, FatContent 11.2 g, FiberContent 3.6 g, ProteinContent 4.1 g, SaturatedFatContent 1.3 g, SodiumContent 302 mg

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