Lemon Pepper Basil Vegetables with White Beans

  • Yield 4 servings

Try these beans baked with a little cheese on a French baguette. Or serve over rice, orzo or couscous.


2 teaspoons olive oil
1 red onion, chopped
1 carrot, peeled and sliced thinly
1 cup chopped green bell pepper
1 cup 1-inch lengths green beans
1 cup thin asparagus, ends discarded, cut into 1-inch lengths
2 cups broccoli florets
Water, optional
3 garlic cloves, minced
1 teaspoon lemon pepper
1 (15 1/2-ounce) can white beans (cannelini or navy), drained and rinsed.
1/4 cup chopped fresh basil
Salt to taste
1/2 cup shredded mozzarella cheese (optional)


  1. Heat olive oil in a large nonstick skillet over medium heat. Saute onions, carrots, peppers, green beans, asparagus and broccoli 5 to 6 minutes, adding a sprinkling of water if necessary to prevent sticking. Add garlic, lemon pepper and white beans; continue to saute 1 minute. Add basil and season with salt. You can serve as is or transfer to a baking dish, top with cheese and broil 3 minutes until cheese is melted.



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