Lemony Mixed Vegetables Recipe

Name: Lemony Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced-sodium chicken broth; ¼ teaspoon ground coriander; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 12 lb green beans, cut into 2 inch lengths (about 2 cups); 2 cups thinly bias-sliced carrots; 1 cup cauliflower floret; 12 medium sweet red pepper, cut into 1 inch pieces; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; 1 tablespoon cold water; 1 ½ teaspoons cornstarch; ½ teaspoon finely shredded lemon, rind of; 4 teaspoons lemon juice

Servings: persons

1 cup reduced-sodium chicken broth
¼ teaspoon ground coriander
⅛ teaspoon salt
⅛ teaspoon black pepper
12 lb green beans, cut into 2 inch lengths (about 2 cups)
2 cups thinly bias-sliced carrots
1 cup cauliflower floret
12 medium sweet red pepper, cut into 1 inch pieces
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon cold water
1 ½ teaspoons cornstarch
½ teaspoon finely shredded lemon, rind of
4 teaspoons lemon juice

1
In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2
Bring to boiling; add green beans.
3
Return to boiling; reduce heat.
4
Simmer, covered, for 10 minutes.
5
Add carrots, cauliflower, and sweet pepper.
6
Return to boiling; reduce heat.
7
Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
8
Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
9
Cover vegetables; keep warm.
10
In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
11
Cook and stir over medium heat until slightly thickened and bubbly.
12
Cook and stir for 2 minutes more.
13
Stir in lemon juice.
14
Pour thickened broth mixture over vegetables.
15
Toss lightly to coat.

678

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup reduced-sodium chicken broth, ¼ teaspoon ground coriander, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and more.

Yes, Lemony Mixed Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Mixed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions