6 medium carrots, peeled and cut into thin ribbons
corn kernels from 3 cobs, or 2 1/4 c thawed frozen corn
3/4 lb green beans, diced
1/2 tsp salt
1/8 tsp freshly ground black pepper
Juice from 1/2 lemon
1 Tbsp white truffle oil
1/4 c packed Italian parsley, chopped
Instructions
Heat a large pot over medium-high heat; melt butter spread. Add vegetables; cover; reduce heat to low; cook until veggies are light brown, 1 to 2 minutes. Add salt and pepper; stir; cover and cook until beans are tender, 2 minutes. Drizzle juice and oil on top; sprinkle with parsley; divide among 6 plates.
Serving
Suggestions
143 cals, 8 g fat (2 g saturated), 19 g carbs, 4 g fiber, 3 g protein
Originally Submitted
10/29/2012
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You can add this Summer Veggie Medley recipe to your own private DesktopCookbook.
