Mixed vegetables with orange gremolata

Total Time
40 min
25 min
10 min
An orange-flavored gremolata helps take sautéed mixed vegetables to the next level. Classic gremolata is made with parsley, garlic, and lemon, but substitutes are welcome. Change out the herbs, swap a shallot for the garlic, or use a different type of citrus as we have here. Gremolata is often sprinkled over osso buco (braised lamb shanks), but it is also excellent over cooked whole baby potatoes, grilled or broiled chicken breasts, or grilled or broiled fish or shrimp. We’ve served it with a mix of summer’s best produce—string beans, summer squash, and bell pepper—but it works well with pretty much any vegetable.


Fresh parsley

3 Tbsp, chopped fresh flat-leaf

Fresh tarragon

2 Tbsp, chopped


1 small, grated zest


1 medium clove(s), minced

Extra virgin olive oil

3 tsp

Uncooked shallot(s)

2 large, chopped (about 1/3 cup)

Uncooked string beans

1½ cup(s), trimmed slender (haricots verts)

Uncooked carrot(s)

2 large, cut into 1/4-inch-thick matchstick strips (about 2 cups)

Raw yellow summer squash

1 medium, cut into 1/4-inch-thick matchstick strips (about 2 cups)

Uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1/4-inch-thick matchstick strips

Vegetable broth

¼ cup(s)

Orange juice

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp


  1. To make gremolata, mix together parsley, tarragon, orange zest, garlic, and 1 teaspoon of oil in small bowl. Cover bowl with piece of plastic wrap and set aside. (Can be prepared up to several hours ahead and refrigerated.)
  2. Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add green beans and carrots; cook, stirring occasionally, 2 minutes. Add squash, bell pepper, broth, orange juice, salt, and black pepper; cook, stirring occasionally, until vegetables are just tender, about 4 minutes longer.
  3. Add gremolata to vegetables and toss until mixed.
  4. Per serving: 3/4 cup