Healthy Vegetables In Lemon And Coriander Recipe
Posted on October 5, 2008 by healthy-chef
Use as a topping for jacket potatoes or a filling for pitta pockets or tortillas. It’s also great served as a stir fry, and it will add three points to your daily vegetable score. Vegetables amount vary according to how hungry you feel.
Ingredients (Serves 2)
- Red, green and yellow peppers
- Carrots
- Courgettes
- Mangetout
- Asparagus tips
- Beansprouts
- Fine green beans
- 2 tbsp extra virgin olive oil
- grated zest and juice of ½ lemon or lime
- 3 tbsp fresh coriander, chopped
- Wash the vegetables. Slice the peppers into very fine strips. Grate the carrot and the courgettes.
- Heat the oil in a wok. Toss in all the vegetables and cook for 4 to 5 minutes. Add the lemon and coriander and cook for another 1 to 2 minutes.
Tags:asparagus, Beansprout, Carrot, Coriander, COurgette, Green beans, Green Peppers, Lemon, Lime, Mangetout, Olive oil, Red Peppers, Yellow Peppers
Category: Vegetables & Salads