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Lemon-Pepper Vegetables

Eating fresh, healthy foods doesn’t have to be difficult. Using lemon pepper seasoning is an easy way to add flavor to quick sautéed or stir-fried vegetables.

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( 12 Ratings)

12 Ratings

5 Stars 42%

4 Stars 50%

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Member Reviews ( 6 )

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Prep Time 10 min
Total Time 15 min
Servings 6

Ingredients

1: teaspoon vegetable oil

1: medium yellow summer squash, cut into 1/4-inch slices

1: small red bell pepper, cut into 1/4-inch slices

1: small celery stalk, cut diagonally into slices

3: green onions, cut into 1-inch pieces

1: tablespoon lemon juice

1/4: teaspoon lemon pepper

6: ounces fresh snow (Chinese) pea pods

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Directions

1 Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
2 Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

EXPERT TIPS

Expert Tips

Bottled lemon juice is readily available and perfect to keep on hand, but for this simple recipe, grab a few fresh lemons from the grocery store. The fresh juice flavors the vegetables wonderfully, and you’ll have enough left to make fresh lemonade.

If your zucchini harvest is bountiful, feel free to use one instead of the yellow squash. You’ll need about 1 1/2 cups of 1/4-inch slices.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 35
Calories from Fat: 10 ),

% Daily Value

Total Fat: 1 g; 1 %
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 5 mg; 5 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 2 g 2 % ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 34%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 1/4 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 6/25/2009 11:25:51 AM REPORT ABUSE Mark-Sandy said:

Rating:

Very good if you like squash. I added one zucchini to the recipe and left out the onion. My wife and I liked it however our kids were not to excited. We all agreed that if you add come chicken this will make a excellent stir fry. I will try that with the left over's.

This reply was: Helpful Inspiring

Posted 6/19/2008 5:14:55 PM REPORT ABUSE lostrocket said:

Rating:

I ate it. That's about all I can say for this. The biggest problem is that I didn't like the squash, so that's not the recipe's fault; however I did not feel the lemon seasoning was really effective in this dish. It doesn't help that the majority of my cooking is for weekday meals which only serve me: so that means I ate this five times as leftovers, and I don't think it did very well as a repeat dish. If you like squash, it is a decent vegetable dish. But the Oven-Roasted Vegetables recipe on this site is MUCH better (although not nearly as low-calorie, it is so much tastier to me).

This reply was: Helpful Inspiring

Posted 9/4/2007 11:43:39 AM REPORT ABUSE cookfrommd said:

Rating:

This is excellent as a side dish with just about anything. I''ve made it many times and often substitute whatever vegetables I have on hand (I really like carrots and brocolli in it!)

This reply was: Helpful Inspiring