Plant-Forward
Vegetables in Mint Vinaigrette
This is a great side to a light baked fish or chicken. It‚‘s a simple easy weekday night meal. I prefer the brown rice vinegar to add a new flavor dimension and the avocado oil adds some good fats to the nutrient dense vegetables, complex carbs, and fiber here. pair it with a good protein and you ha
Ingredients
- 1 tbs Avocado oil
- 1 medium onion diced
- 4 garlic cloves chopped
- 1 large zucchini, diced
- 2 cups fresh or frozen cut corn
- 1 red bell pepper diced
- 2 tablespoons avocado oil
- 2 tablespoons brown rice vinegar (or cider vinegar if you can’t find brown rice)
- 1/2 cup fresh mint leaves chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon natural honey
- salt and ground black pepper to taste
- Minced scallions
Directions
- 1
In a medium pan add the oil
- 2
When hot add the onion saute for 3 minutes
- 3
Add garlic cook for another 2 minutes
- 4
Add the zucchini, pepper, and corn then sauté until tender and zucchini starts to brown.
- 5
Add to the vegetables to a large mixing bowl and set aside.
- 6
In a separate bowl, mix the oil, vinegar, mint, parsley, and honey.
- 7
Pour the vinaigrette over the hot vegetables.
- 8
Add salt and pepper to taste.
- 9
Serve at room temperature, garnish with the scallions.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
