Wednesday, August 29, 2007

Vegetable Melange

1 large zucchini
1 large carrot
1 large leek, white part only, outer leaves removed
1 T. fresh lemon juice
1 tsp fresh thyme leaves
salt and pepper to taste

Shave the zucchini and carrot into ribbons using a vegetable peeler to make long, thin strips. Slice the leek into long slices.

Saute leek in butter in a large skillet over medium-high heat for 1 minute. Add the zucchini and carrot, and saute 2-3 minutes, or until leek is tender.

Remove from heat, toss with lemon juice, thyme, salt and pepper. Serve immediately.

Made this 8/28/07 with Orange Piccata Chicken.

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