Spring Vegetables Sauteed with Lemon

By á-1720

Ingredients

• 2 tbsp olive oil
• 1 leek (white and light green parts), halved lengthwise and sliced, or 1 onion
• 1 red pepper, seeded and sliced
• 1 yellow pepper, seeded and sliced
• 1 zucchini, halved lengthwise and sliced
• mushrooms
• 16 pieces asparagus, trimmed and halved
• 1 tsp lemon zest
• 2 tbsp fresh thyme, chopped (or dried thyme)
• salt and pepper

Details

Servings 4

Preparation

Step 1

Heat oil in large skillet over med-high heat. Add leeks and peppers and saute until leeks are soft, 3-5 min. Add zucchini and asparagus and saute til asparagus is cooked but still crunchy, 3-5 min. Toss in lemon and thyme, season with salt and pepper to taste.