Vegetables with lemon vinaigrette
This recipe for Vegetables with Lemon Vinaigrette features a vibrant mix of carrots, broccoli, and zucchini tossed in a tangy dressing. It’s a refreshing side dish that's simple to prepare and perfect for any meal.
Cook time 7 min
Prep time 10 min
Ingredients:
3 carrots8 oz broccoli
2 zucchini
2 tbsp olive oil
1 tbsp lemon juice
1 tsp sugar
1 tsp mustard
salt & pepper to taste
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.
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.
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.
Vegetables with lemon vinaigrette FAQ:
Cook the carrots for 3-4 minutes first, then add the broccoli and zucchini and continue cooking for an additional 3-4 minutes, or until all vegetables are tender but still slightly crisp.
Yes, you can substitute other vegetables like bell peppers, asparagus, or green beans, adjusting the cooking times as necessary to ensure they remain slightly crisp.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy them cold.
You can use lime juice or apple cider vinegar as alternatives to lemon juice in the vinaigrette for a different flavor profile.
Yes, this recipe is vegan as it contains no animal products. The ingredients are all plant-based.
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.
Nutrition per serving
6 ServingsCalories 44kcal
Protein 2.10g
Carbohydrates 8g
Fiber 2.45g
Sugar 4.48g
Fat 4.95g
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