Vegetables with lemon vinaigrette
Discover a refreshing and delicious way to enjoy your veggies with our recipe for Vegetables with Lemon Vinaigrette. This vibrant dish features fresh carrots, broccoli, and zucchini tossed in a zesty vinaigrette made with olive oil, lemon juice, a hint of sugar, and mustard. Perfectly seasoned to taste with salt and pepper, this healthy and flavorful side dish is sure to complement any meal.
- 06 Mar 2025
- Cook time 7 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
This delightful recipe for Vegetables with Lemon Vinaigrette offers a tangy and fresh twist to your everyday vegetable dishes. Combining the subtle sweetness of carrots, the robust flavor of broccoli, and the tender texture of zucchini, this dish is elevated by a zesty lemon vinaigrette dressing. It's a perfect side dish for any meal or a light, nutritious main course.
Ingredients:
Instructions:
- Carrots: Peel the carrots and slice them into thin rounds.
- Broccoli: Cut the broccoli into small florets.
- Zucchini: Slice the zucchini into half-moon shapes by cutting them lengthwise down the middle and then slicing across into semi-circles.
- Fill a large pot with water and bring it to a boil.
- Add the carrots and cook for 3-4 minutes.
- Add the broccoli florets and zucchini slices to the boiling water. Cook for an additional 3-4 minutes, or until all vegetables are tender but still slightly crisp.
- Drain the vegetables in a colander and run cold water over them to stop the cooking process. Allow them to drain thoroughly.
- In a small bowl, combine the olive oil, lemon juice, sugar, and mustard.
- Whisk the ingredients together until well emulsified. Season with salt and pepper to taste.
- Transfer the drained vegetables to a large serving bowl.
- Pour the lemon thyme vinaigrette over the vegetables.
- Toss the vegetables gently to ensure they are evenly coated with the vinaigrette.
- Serve the vegetables warm or at room temperature.
- Enjoy as a side dish or a light, refreshing main course.
Tips:
- For a more intense flavor, allow the vegetables to marinate in the lemon vinaigrette for 15-20 minutes before serving.
- To retain the vibrant colors and nutrients of the vegetables, consider lightly steaming or blanching them instead of boiling.
- Feel free to add other vegetables of your choice, such as bell peppers, cherry tomatoes, or green beans, to make the dish even more colorful and nutritious.
- If you prefer a more pronounced thyme flavor, consider adding a pinch of dried thyme to the vinaigrette or garnish with fresh thyme leaves.
- For a little extra crunch, sprinkle some toasted nuts or seeds, like almonds, walnuts, or sunflower seeds, over the top before serving.
Enjoy your delicious and healthy Vegetables with Lemon Vinaigrette! This dish not only adds vibrant color and texture to your plate but also packs a punch of flavors with its refreshing and zesty dressing. It's a wonderful way to incorporate more vegetables into your diet while delighting your taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 44kcal | 2% |
| Protein | |
| Protein 2.10g | 1% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.45g | 6% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 4.95g | 6% |
| Saturated 0.71g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 16mg | 3% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 54% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 390mg | 11% |
| Selenium, Se 1.06ug | 2% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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