LEMON-PEPPER VEGGIES
The must-try medley is a breeze to make in the microwave. Guests are surprised that this quick dish is so flavorful.-Linda Bernhagen, Plainfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the broccoli, cauliflower, carrots and water. Cover and microwave on high for 3-6 minutes or until crisp-tender; drain. , Combine the remaining ingredients; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 75 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 194mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-PEPPER VEGETABLES
Eating fresh, healthy foods doesn't have to be difficult. Using lemon pepper seasoning is an easy way to add flavor to quick sautéed or stir-fried vegetables.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
- Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
LEMON-PEPPER VEGETABLES
Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
LEMON BUTTER SEASONED VEGETABLES
These are great with any kind of beef. My kids love them too! They always fight over the carrots!
Provided by Mikki
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
- To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g
CRUNCHY LEMON-PEPPER VEGETABLES
Add a little pep to veggies with crunchy cereal and lemon-pepper seasoning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Cook frozen vegetables as directed on package; drain well.
- Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning. Sprinkle over vegetables; stir to coat. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
GRILLED LEMON PEPPER VEGGIES
Make and share this Grilled Lemon Pepper Veggies recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large resealable plastic bag, combine oil, juice, lemon pepper, garlic and salt. Add vegetables to bag, seal and shake to thoroughly coat with seasoned mixture.
- Grill vegetables over medium-high heat until tender and slightly charred, about for 8 to 10 minutes.
LEMON & PEPPER FISH WITH ROASTED VEG
A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions
Provided by Good Food team
Categories Main course
Time 17m
Number Of Ingredients 13
Steps:
- Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
- Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
- To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.
Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
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