Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Lemon Veggies

3 tablespoons olive oil

2 cloves garlic, minced

3 cups assorted vegetables
(I use broccoli florets, peeled red potatoes, baby carrots, red and green bell peppers, cauliflower florets, mushrooms, asparagus, onion, whatever’s in season…)

Juice and zest from 2-3 lemons

2 tablespoons favorite herb blend

Salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 2-3 minutes.
Add vegetables (in order of how long it takes them to cook), and sauté until all are crisp-tender.
When all are done, remove from heat and add lemon juice, zest, herbs, salt, and pepper.