Lemony Mixed Vegetables

The inspired combination of coriander, oregano, and lemon peel adds character to this colorful vegetable side dish. Be creative with seasonings!



Ingredients:

* 1 cup reduced-sodium chicken broth
* 1/4 teaspoon ground coriander
* 1/8 teaspoon salt
* 1/8 teaspoon black pepper
* 1/2 pound green beans, cut into 2-inch lengths (about 2 cups)
* 2 cups thinly bias-sliced carrots
* 1 cup cauliflower florets
* 1/2 of a medium red sweet pepper, cut into 1-inch pieces
* 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
* 1 tablespoon cold water
* 1/2 teaspoon cornstarch
* 1/2 teaspoon finely shredded lemon peel
* 4 teaspoons lemon juice


Directions:

1. In a large saucepan combine the chicken broth, coriander, salt, and black pepper. Bring to boiling; add green beans. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add carrots, cauliflower, and sweet pepper. Return to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes more or until vegetables are crisp-tender.

2. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.

3. In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice. Pour thickened broth mixture over vegetables. Toss lightly to coat. Makes 6 servings.


Nutrition Facts

* Calories 49,
* Total Fat (g) 0,
* Saturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 184,
* Carbohydrate (g) 11,
* Fiber (g) 3,
* Protein (g) 2,
* Vitamin C (DV%) 48,
* Calcium (DV%) 3,
* Iron (DV%) 6,
* Vegetables (d.e.) 2,
* Percent Daily Values are based on a 2,000 calorie diet