Spring Vegetable Medley Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 Serving Size: 1 cup Ingredients - 2 tablespoons olive oil - 1/2 cup red onion - chopped - 1 shallot - chopped - 1 clove garlic - minced - 8 ounces baby bella mushrooms - sliced - 1 bunch asparagus - (8 to 12 spears) chopped into 1-inch pieces - 1 cup edamame - frozen or fresh - 1 tablespoon fresh rosemary - chopped - 1/2 lemon - juiced - 1 tomato - chopped, or 1 cup grape tomatoes - salt and pepper - to taste - VINAIGRETTE	1

	- 6 tablespoons olive oil - 3 tablespoons white wine vinegar - 1 tablespoon fresh rosemary - chopped - 3 teaspoons fresh lemon thyme - chopped - 1/2 teaspoon salt - 1/2 teaspoon pepper     Serve this great tasting recipe as a vegetable side dish or a delicious salad alternative to the usual lettuce garden salad.   Directions Vinaigrette Combine in jar with a tight lid and shake well. Vegetables Heat olive oil over medium heat. Add red onion and the shallot. Sauté for 5 minutes. Add mushrooms and chopped garlic. Continue stirring and sautéing for another 5-8 minutes until mushrooms are golden brown. Add asparagus, rosemary, and lemon juice. Sauté another 5 minutes, just until asparagus is crisp tender. Add in edamame. Sauté 2 more minutes.	2

	Turn off heat, add chopped tomatoes, salt and pepper. Pour vinaigrette over vegetables, note you may not need to use all of it. Serve warm with Herb Grilled Chicken.	3