Lemony Mixed Vegetables
Recipe from Better Homes and Gardens

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


Lemony Mixed Vegetables

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Servings: Makes 6 servings.
Prep Time: 20 mins
Total Time: 38 mins
Related Categories: Carrots, Cauliflower, Diabetic, Green Beans
 
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Ingredients
  • 1  cup
    reduced-sodium chicken broth
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  • 1/4  teaspoon
    ground coriander
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 1/2  pound
    green beans, cut into 2-inch lengths (about 2 cups)
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  • 2  cups
    thinly bias-sliced carrots
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  • 1  cup
    cauliflower florets
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  • 1/2  of a medium
    red sweet pepper, cut into 1-inch pieces
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  • 1  tablespoon
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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  • 1  tablespoon
    cold water
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  • 1/2  teaspoon
    cornstarch
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  • 1/2  teaspoon
    finely shredded lemon peel
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  • 4  teaspoons
    lemon juice
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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 information
Calories 49, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 184 mg, Carbohydrate 11 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin C 48%, Calcium 3%, Iron 6%. Exchanges: Vegetable 2. Percent Daily Values are based on a 2,000 calorie diet
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