Lemony Mixed Vegetables

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Lemony Mixed Vegetables

Prep Time: 20 minutes Cooking Time: 18 minutes

 

 

Ingredients

 

1 cup reduced-sodium chicken broth

1/4 teaspoon ground coriander

1/8 teaspoon salt

1/8 teaspoon black pepper

1/2 pound green beans, cut into 2-inch lengths (about

2 cups)

2 cups thinly bias-sliced carrots

1 cup cauliflower florets

1/2 of a medium red sweet pepper, cut into 1-inch

pieces

1 tablespoon snipped fresh oregano or 1 teaspoon

dried oregano, crushed

1 tablespoon cold water

1/2 teaspoon cornstarch

1/2 teaspoon finely shredded lemon peel

4 teaspoons lemon juice

 

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.

 

Nutritional facts per serving

 

calories: 49 , total fat: 0g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 184mg , carbohydrate: 11g ,

fiber: 3g , protein: 2g , vitamin C: 48% , calcium: 3%

, iron: 6% , vegetables: 2diabetic exchange

 

 

 

 

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