Lemon-Pepper Vegetables

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  • Makes 8 cups

A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces.

Ingredients

  • 2 12-oz. pkg. fresh or California mix frozen vegetable medley (broccoli, cauliflower, and carrots)
  • ¼ cup low-sodium vegetable broth
  • 1 tsp. dry mustard
  • 1 lemon
  • Freshly ground black pepper, to taste

Instructions

  1. In an extra-large skillet cook vegetables in broth over medium 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Remove 1 tsp. zest from lemon. (Reserve rest of lemon for next step.) Sprinkle vegetables with dried mustard and lemon zest; toss to mix well. Cook 2 to 3 minutes or until vegetables are tender.
  2. Generously season with pepper. Serve with lemon wedges.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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