Baby vegetables with lemon
These zesty baby vegetables are wonderful served as a side dish to a tasty dinner spread. Easy to make, boil them up in one-pot to jazz up your next meal.
- 10 mins preparation
- 20 mins cooking
- Serves 6
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Ingredients
Baby vegetables with lemon
- 500 gram baby potatoes
- 6 small zucchini, trimmed
- 6 spring onions, trimmed
- 1 bunch baby carrots
- 1 bunch asparagus, trimmed
- 200 gram baby beans
- 1 large lemon, juice
- 2 tablespoon extra virgin olive oil
Method
Baby vegetables with lemon
- 1Place all vegetables in a large saucepan. Cover with cold water and add a pinch of salt. Simmer on medium heat. Cook beans, asparagus and zucchini for 5 minutes, until just tender. Remove from pan. Cook onions and carrots 8 minutes, until just tender. Remove from pan. Cook potatoes 10 minutes, until just tender. Drain and keep warm.
- 2Assemble drained vegetables on a serving plate and sprinkle with lemon juice, oil, sea salt and pepper. Serve.
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