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-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 VEGGIES
This yummy recipe is from Quick Cooking magazine and is so easy to make as well as yummy. :) The best part is that it is prepared in the microwave.
Provided by MtnBabeBeth
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the broccoli,cauliflower,carrots and water.
- Cover and microwave on high for 4-7 minutes, or until crisp-tender; drain.
- Combine the rest of the ingredients; drizzle over vegetables and toss to coat.
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.
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
LEMON PEPPER PASTA WITH CHICKEN AND VEGETABLES
This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago.
Provided by Chris I
Categories Chicken Pasta
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
- Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
- Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.8 g, Cholesterol 61 mg, Fat 17.8 g, Fiber 5.7 g, Protein 34 g, SaturatedFat 3.1 g, Sodium 423.7 mg, Sugar 6.2 g
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
BAKED FLOUNDER FILLETS WITH LEMON-PEPPER VEGETABLES
Steps:
- In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture, put an oiled sheet of parchment or wax paper directly on them, and bake the mixture in the middle of a preheated 400°F. oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top.
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