Recipes

Vegetables in Mint Vinaigrette

Cook Time

10 min

Total Time

30 min

Servings

4

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 have a great bariatric meal. Super easy and healthy.

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 have a great bariatric meal. Super easy and healthy.

Servings

4

Total Time

30 min

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:

In a medium pan add the oil when hot add the onion saute for 3 minutes

Add garlic cook for another 2 minutes

Add the zucchini, pepper,  and corn then sauté until tender and zucchini starts to brown. 

Add to the vegetables to a large mixing bowl and set aside.


In a separate bowl, mix the oil, vinegar, mint, parsley, and honey. 

Pour the vinaigrette over the hot vegetables.

Add salt and pepper to taste. 

Serve at room temperature, garnish with the scallions.

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