 | | 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.
- 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.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large sauté pan
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 |
| - | | 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 |
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