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Lemony Mixed Vegetables
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 43.0
Total Carbs 9.4 g
Dietary Fiber 3.2 g
Sugars 3.5 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 114.6 mg
Protein 1.9 g
Sodium 185.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  chicken broth, low sodium
0 1/4 tsp  ground coriander
0.125 tsp  salt
0.125 tsp  black pepper
2 cup  fresh green beans
2 cup  sliced carrots
1 cup  fresh cauliflower
0 1/2 each  small red bell peppers
1 tbsp  fresh oregano
1 tsp  ground oregano
1 tbsp  cold water
1 1/2 tsp  cornstarch
0 1/2 tsp  fresh lemon peel
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.

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