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Charred Veggies
Charred Veggies
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Kitchen View

Ingredients

  • 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

Directions

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.

Nutrition Information

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
Kitchen View

Charred Veggies

Ingredients

  • 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

Directions

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.

Nutrition Information

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