Mixed vegetables with orange gremolata
1
Points®
Total time: 40 min • Prep: 25 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Fresh parsley
3 Tbsp, flat leaf, chopped
Fresh tarragon
2 Tbsp, chopped
Orange zest
1½ tsp
Garlic
1 clove(s), minced
Extra virgin olive oil
3 tsp
Shallot
2 large, chopped (about 1/3 cup)
Uncooked string beans
1½ cup(s), cut into pieces, trimmed
Carrots
2 large, cut into 1/4-inch-thick matchstick strips (about 2 cups)
Uncooked yellow summer squash
1 medium, cut into 1/4-inch-thick matchstick strips (about 2 cups)
Bell pepper
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
Instructions
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
Serving size: 3/4 cup
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