Lemon-Pepper Vegetables

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.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

6

servings

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
  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.
Makes 6 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
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.
Substitution
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 35
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 2 g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/4 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.