Sauteed Vegetables With Gremolata
Ready In: 31 mins
Serves: 4
Ingredients
- 1 lemon, zest of
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, minced
- 1⁄2 teaspoon fresh tarragon, minced
- 3 tablespoons butter, unsalted
- 1 shallot, thinly sliced
- 6 ounces green beans, trimmed, halved
- 2 carrots, pared, cut into matchsticks
- 2 small zucchini, trimmed, cut into matchsticks
- 1 summer squash, trimmed cut into matchsticks
- 1 red bell pepper, cored and seeded, cut into matchsticks
- 2 teaspoons lemon juice
Directions
- Prepare gremolata by combining the lemon zest, garlic, parsley and tarragon in a small bowl; set aside.
- Heat butter in a large skillet over medium-high heat.
- Add shallot and beans, cook 3 minutes, stirring frequently.
- Add carrots and cook 3 minutes longer, stirring frequently.
- Add zucchini, yellow squash and bell pepper; cook stirring frequently until vegetables are crisp-tender, about 5 minutes.
- Sprinkle with the gremolata and lemon juice, toss to combine and serve hot.
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