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Lemon-Pepper Vegetables

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Lemon-Pepper Vegetables
  • Prep 10 min
  • Total 15 min
  • Servings 6
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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.
Updated Oct 21, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

35 Calories, 1 g Total Fat, 1 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
35
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
5 mg
Potassium
240 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
34%
34%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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