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Spring Vegetable Medley Recipe

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"I added new potatoes and snap peas...plus about a tablespoon of lemon juice to ... read full review"
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Servings:
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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
Container: large sauté pan
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
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.
Serve this great tasting recipe as a vegetable side dish or a delicious salad alternative to the usual lettuce garden salad.
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spring vegetable medley

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Anonymous
Rating of 4 out of 5.0 stars
Reviewed By: 's Review:
"I added new potatoes and snap peas...plus about a tablespoon of lemon juice to the vinagrette...and it was a big hit!"
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