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August 2, 2011
Buttery Vegetable Medley
Tasty Side Dishes
Prep time:
10 minutescooking time:
10 minutes“I don't think there's a better all-purpose vegetable recipe than this one of Grandma's.”
Ingredients
Serves 4
- 8 ounces asparagus
- 8 ounces carrots
- 1 small red bell pepper
- 1 medium yellow squash
- 1 medium zucchini
- 1/2 medium head cauliflower
- 3 tablespoons butter, melted
- 3 tablespoons lemon juice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Directions
1
Cut the asparagus into 1-inch pieces. Cut the carrots and bell pepper into thin strips. Cut squash and zucchini into 1/4-inch-thick slices. Separate cauliflower into florets.
2
Combine asparagus, carrots, bell pepper, squash, zucchini and cauliflower in a large skillet; cover. Steam vegetables over low heat until crisp-tender, about 10 minutes. Transfer vegetables to a large bowl.
3
Combine the butter, lemon juice, basil, thyme, salt and white pepper in a small bowl and mix well.);
4
Pour butter mixture over vegetables and toss gently to coat. Serve immediately.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma found that just about any vegetable is delicious cooked and served this way. Some vegetables that she tried and liked included broccoli, kale, chard, spinach, cabbage, corn, peas, kohlrabi, green beans and pattypan squash.
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