Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 05/05/2025. See terms.
Join now
Photo of Veggie platter with lemon vinaigrette by WW

Veggie platter with lemon vinaigrette

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A lemony herb dressing enhances the fresh flavours in this quick and colourful vegetable platter.

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, ( 1 x 400g can)

Olive oil

2 tbs

Dijon mustard

1 tbs

Lemon juice

2 tbs

Fresh thyme

1 tbs

Fresh flat-leaf parsley

1 tbs, finely chopped

Caster sugar

1 tsp

Garlic

1 clove(s), crushed

Zucchini

2 medium, cut into batons

Green string beans

200 g, trimmed

Broccoli

300 g

Carrot(s)

3 medium, cut into batons

Red capsicum

2 medium, thickly sliced

Sugar snap peas

200 g, trimmed

Instructions

  1. Place the oil, mustard, juice, thyme, parsley, sugar and garlic in a small bowl and whisk until combined. Season with salt and freshly ground black pepper.
  2. Boil, steam or microwave the zucchini, green beans, broccoli, carrot, capsicum and peas until just tender. Drain. Warm the cannellini beans in a saucepan, steamer or microwave.
  3. Arrange the vegetables and beans on a large warm serving platter. Drizzle with the vinaigrette. Serve.

Notes

SERVING SUGGESTION: Serve with rye bread (35g slice per serve). TIPS: You can use canned butter beans or lentils instead of cannellini beans. Steaming is the best way to cook vegies because it retains the maximum colour, nutrients and flavour. If boiling, be careful not to overcook them.

You might like

You might like