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Antipasto Vegetables Recipe

Antipasto Vegetables Recipe - 6 servings


4 small carrots, peeled and thinly sliced on the diagonal

1 small zucchini, peeled and sliced on the diagonal into matchsticks strips

1/4 pound broccoli florets

6 baby red potatoes, quartered

1/3 pound fresh green beans

1 clove garlic, minced

1/4 cup fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper


In a steamer rack over boiling water, steam vegetables one type at a time until crisp-tender: carrots, zucchini and broccoli about 2 minutes, each; potatoes and green beans about 6-10 minutes. As each vegetable is cooked, remove to a large, low serving bowl. While vegetables are steaming, in a small saucepan combine garlic, lemon juice, olive oil, salt and pepper, and simmer 5-10 minutes. Pour sauce over cooked vegetables.


Serving Suggestion : Great with grilled entrees.

More Recipes for Vegetables and Salads

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