Source: dLife

An inspired combination of coriander, oregano, and lemon peel lends character to this simple vegetable side dish.

Servings

1 cup chicken broth, low sodium
0.25 tsp ground coriander
0.12 tsp salt
0.12 tsp black pepper
2 cup fresh green beans , cut into 2-inch lengths
2 cup sliced carrots , bias sliced
1 cup fresh cauliflower , florets
0.5 small red bell peppers , cut into 1-inch pieces
1 tbsp fresh oregano , snipped
1 tsp ground oregano , crushed
1 tbsp cold water , cold
1.5 tsp cornstarch
0.5 tsp fresh lemon peel , finely shredded
4 tsp fresh lemon juice

1 In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2 Bring to boiling; add green beans. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.
3 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.
4 Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
5 In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
6 Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice.
7 Pour thickened broth mixture over vegetables. Toss lightly to coat.