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Spring Vegetable Medley Recipe

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Serve this great tasting recipe as a vegetable side dish or a delicious salad alternative to the usual lettuce garden salad.

Spring Vegetable Medley Recipe (+)

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.

Container: large sauté pan

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 1 cup

Servings: 4

Enter desired servings:

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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