Sautéed Vegetables with Lemon and Basil

sauteed-vegetables-with-lemon-and-basil
Recipe makes 2 servings.
Approximate Cook Time: 25 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 4.64
Login or Sign Up to rate this recipe.

Ingredients

1 teaspoon(s) coconut oil, or olive oil
6 medium mushroom(s), white button or cremini, sliced
1 medium garlic clove(s), minced
1 medium bell pepper(s), red, seeded and diced
1 medium zucchini, diced
1/2 medium lemon(s), juiced
1 tablespoon(s) basil, fresh, thinly sliced
1/4 teaspoon(s) sea salt, to taste (optional)
1/2 teaspoon(s) black pepper, to taste (optional)

Instructions

  1. Heat a large saute pan over medium heat. Add oil when pan is hot.
  2. Add mushrooms and garlic, and saute (stirring frequently) until mushrooms begin to soften (about 8 minutes).
  3. Add red pepper and zucchini, and continue to cook until vegetables soften slightly.
  4. Remove from heat, add lemon juice, basil, sea salt (if desired) and black pepper. Toss mixture and serve hot.


3 Comments

  1. tla

    Tasty! (though I omitted the pepper.) It even made me willing to eat zucchini.

  2. erinkkemp

    The yummiest thing I have ever eaten!

  3. Sarah

    Wonderful flavors and I typically don’t like mushrooms.

Leave a Comment

Sautéed Vegetables with Lemon and Basil

Number of servings 2
Approximate cooking time: 25 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

Ingredients

1 teaspoon(s) coconut oil, or olive oil
6 medium mushroom(s), white button or cremini, sliced
1 medium garlic clove(s), minced
1 medium bell pepper(s), red, seeded and diced
1 medium zucchini, diced
1/2 medium lemon(s), juiced
1 tablespoon(s) basil, fresh, thinly sliced
1/4 teaspoon(s) sea salt, to taste (optional)
1/2 teaspoon(s) black pepper, to taste (optional)

Instructions

  1. Heat a large saute pan over medium heat. Add oil when pan is hot.
  2. Add mushrooms and garlic, and saute (stirring frequently) until mushrooms begin to soften (about 8 minutes).
  3. Add red pepper and zucchini, and continue to cook until vegetables soften slightly.
  4. Remove from heat, add lemon juice, basil, sea salt (if desired) and black pepper. Toss mixture and serve hot.
*/