Spring Vegetables Sauteed with Lemon
By á-1720
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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.
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