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.
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