Simply Healthy Cooking

Mixed Sautéed Vegetables with Lemon Vinaigrette Dressing
Created on 04/20/14

Ingredients
1 pound fresh asparagus cut into bite size pieces
2 medium zucchini sliced medallion style
4 medium carrots, peeled and sliced diagonally
1 bag of organic non-gmo frozen corn
1 pint of cherry tomatoes cleaned and halved
1 cup of chopped green onions (approximately a bunch)
10 ounces of crimini mushrooms wiped clean and sliced thick
1 can of organic garbanzo beans, drained and rinsed
1 cup of vegetable stock
Salt/pepper to taste

Lemon Vinaigrette (In a small jar with tight fitting lid – add the following ingredients)
1 full lemon squeezed
1 tablespoon of honey
Salt / pepper to taste
1 tablespoon of Stone ground Dijon Mustard
3 tablespoons of apple cider vinegar

Put all the ingredients in the jar, shake well and set aside.

Heat about 3 tablespoons of vegetable stock in a wok over high heat. This process will go very fast. Remember to season each batch of vegetables with salt and pepper suited to your taste. Sautee the carrots for about 5 to 7 minutes; you want the texture to be medium soft and remove and transfer to the serving platter. Then add about 2 tablespoons of vegetable stock and the mushrooms and cook for an additional 3 to 5 minutes, remove and transfer to the platter. Add more stock as needed and continue to cook the zucchini, asparagus, and green onions for additional 3 to 5 minutes and add to the vegetables previously added to the platter. Add the corn, tomatoes and garbanzo beans until fully heated through and transfer to the serving platter.

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Filed under: Dressings, Gluten Free, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: Asparagus, Carrots, Corn, Garbanzo Beans, Green Onions, Tomato |