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Lemon-Pepper Vegetables Recipe
Lemon-Pepper Vegetables Recipe photo by Taste of Home

Lemon-Pepper Vegetables Recipe

Read Reviews (2)
3.67 2
Publisher Photo
Our Test Kitchen tossed together this colorful side dish that’s sure to brighten up any dinner table. The mild seasoning lets the veggies’ fresh flavors shine.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons water
  • 1 small yellow summer squash, cut into 1/2-inch slices
  • 1 cup halved cherry tomatoes
  • 2 tablespoons butter
  • 3/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon Italian seasoning

Nutritional Facts

2/3 cup (prepared with reduced-fat butter) equals 49 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 88 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender.
  2. Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Lemon-Pepper Vegetables in Simple & Delicious July/August 2006, p43

Nutritional Facts

2/3 cup (prepared with reduced-fat butter) equals 49 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 88 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Lemon-Pepper Vegetables(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Nov. 16, 2012

I did not care for this recipe. I think it may have been a lot better if cooked on the stove. I found the green beans to be too rubbery when cooked in the microwave.

MY REVIEW
Reviewed Aug. 29, 2010

This is a good, easy, healthy, and pretty recipe. The vegetables are fresh and retain a lot of their nutrients.

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