• 2 tablespoons finely diced shallot
• 1 tablespoon chopped Italian parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dierbergs olive oil
• ½ teaspoon chopped fresh thyme, OR ¼ teaspoon dried
• ½ teaspoon salt
• Freshly ground black pepper
• 2 tablespoons Dierbergs canola oil
• ½ pound fresh green beans, trimmed and halved
• 1 medium red bell pepper, quartered, seeded, and cut into 1-inch pieces
• 2 cups fresh or frozen corn kernels, thawed
• 1 container (8 ounces) sliced baby bella mushrooms

In 1-cup glass measure, whisk together shallot, parsley, lemon juice, olive oil, thyme, salt, and pepper; set aside.

 

Heat 12-inch skillet (not nonstick) over high heat; add canola oil. Add green beans; stir-fry until lightly charred, about 3 minutes. Add bell pepper; stir-fry until lightly charred, about 3 minutes. Add corn and mushrooms; stir-fry until tender and most of the liquid has evaporated, about 5 to 6 minutes.

 

Remove skillet from heat. Stir shallot mixture into vegetables until well mixed.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 205
Cholesterol: 0 mg
Fat: 11 g
Sodium: 304 mg
Carbohydrates: 26 g
Protein: 5 g
Fiber:
Saturated Fat: N/A