Mixed Vegetable Saute

Name: Mixed Vegetable Saute
Ingredients: ½ lb green beans, ends trimmed; 2 tbs extra virgin olive oil; 1 medium onion, thinly sliced; 1 medium size zucchini, ends trimmed, sliced in half lengthwise; 1 large carrot (color of your choice), sliced in half lengthwise and; 1 Juice of small lemon; 2 fresh basil leaves, torn into small pieces; Shavings Parmigiano Reggiano cheese; salt, pepper to taste

Winter often means slim pickings in the vegetable department at the grocery store, so I try to mix things up to keep from serving the same thing too often.

I spotted purple carrots and beautiful green beans and decided to combine them with zucchini and sweet onions.

For added interest and taste, I added fresh basil and shavings of Parmigiano Reggiano cheese. I served this with a simple roasted chicken. No one complained.

Difficulty
Easy

Ingredients

½ lb green beans, ends trimmed
2 tbs extra virgin olive oil
1 medium onion, thinly sliced
1 medium size zucchini, ends trimmed, sliced in half lengthwise
1 large carrot (color of your choice), sliced in half lengthwise and
1 Juice of small lemon
2 fresh basil leaves, torn into small pieces
Shavings Parmigiano Reggiano cheese
salt, pepper to taste

Directions

Cook the green beans in boiling water until tender; drain and plunge them into ice water; set aside.
Heat the olive oil in a sauté pan; add the onion, zucchini and carrots and cook covered until the vegetables begin to soften.
Drain and dry the green beans and add them to the vegetables.
Stir and cook for a couple of minutes to heat the beans.
Add the lemon juice and combine well.
Add salt and pepper to taste. Add basil and cheese shavings.