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Splash-of-Color Skillet

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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


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

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  • tmortoon
    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.