Splash-of-Color Skillet Recipe

4 1 1
Splash-of-Color Skillet Recipe
Splash-of-Color Skillet Recipe photo by Taste of Home
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Splash-of-Color Skillet Recipe

Read Reviews
4 1 1
Publisher Photo
My husband often volunteers to take meals to folks just home from the hospital or during family emergencies. Because so many people like carrots, I look for new ways to serve them. - Laurie Diggins West Chester, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 small carrot, julienned
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon lemon juice

Directions

In a large skillet, saute onion, green pepper and carrot in oil until tender. Sprinkle with salt and pepper. Remove from the heat.
In a small bowl, whisk the mustard, Worcestershire sauce and lemon juice. Drizzle over vegetables; toss to coat. Yield: 2 servings.
Originally published as Splash-of-Color Skillet in Reminisce Extra June 2005, p52

Nutritional Facts

1 cup: 121 calories, 7g fat (1g saturated fat), 0 cholesterol, 378mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 2g protein.

  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 small carrot, julienned
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon lemon juice
  1. In a large skillet, saute onion, green pepper and carrot in oil until tender. Sprinkle with salt and pepper. Remove from the heat.
  2. In a small bowl, whisk the mustard, Worcestershire sauce and lemon juice. Drizzle over vegetables; toss to coat. Yield: 2 servings.
Originally published as Splash-of-Color Skillet in Reminisce Extra June 2005, p52

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tmortoon User ID: 7669648 79874
Reviewed Feb. 12, 2014

"What a great recipe! What I love about this is that the ingredients are typically those that we always have on hand. I doubled the recipe in its entirety for our family, and I used some of the small multi-colored sweet peppers (from Costco) vs a green pepper. I had some concerns about how prevalent the Dijon mustard flavor was in the sauce when I tasted it alone, but it melded wonderfully with the vegetables and the flavor really mellowed out. I let some of the vegetables get a bit charred, which we all love. This was a terrific side dish and it's a keeper. We'll definitely make it again."

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