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Spring Vegetables Sauteed with Lemon


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  • 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


Servings 4


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.

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