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- Makes 8 cups
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A little vegetable broth, lemon zest, and spice go a long way in amping up the flavor in this simple side dish. For even cooking, cut any extra-large broccoli and cauliflower florets into bite-size pieces.
Ingredients
- 2 12-oz. pkg. fresh or California mix frozen vegetable medley (broccoli, cauliflower, and carrots)
- ¼ cup low-sodium vegetable broth
- 1 tsp. dry mustard
- 1 lemon
- Freshly ground black pepper, to taste
Instructions
- In an extra-large skillet cook vegetables in broth over medium 6 to 8 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Remove 1 tsp. zest from lemon. (Reserve rest of lemon for next step.) Sprinkle vegetables with dried mustard and lemon zest; toss to mix well. Cook 2 to 3 minutes or until vegetables are tender.
- Generously season with pepper. Serve with lemon wedges.
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