Mixed Sautéed Vegetables with Lemon Vinaigrette Dressing

Created on 04/20/14



1 pound fresh asparagus cut into bite size pieces

2 medium zucchini sliced medallion style

4 medium carrots, peeled and sliced diagonally

1 bag of organic non-gmo frozen corn

1 pint of cherry tomatoes cleaned and halved

1 cup of chopped green onions (approximately a bunch)

10 ounces of crimini mushrooms wiped clean and sliced thick

1 can of organic garbanzo beans, drained and rinsed

1 cup of vegetable stock

Salt/pepper to taste


Lemon Vinaigrette (In a small jar with tight fitting lid – add the following ingredients)

1 full lemon squeezed

1 tablespoon of honey

Salt / pepper to taste

1 tablespoon of Stone ground Dijon Mustard

3 tablespoons of apple cider vinegar


Put all the ingredients in the jar, shake well and set aside.


Heat about 3 tablespoons of vegetable stock in a wok over high heat. This process will go very fast. Remember to season each batch of vegetables with salt and pepper suited to your taste. Saute the carrots for about 5 to 7 minutes; you want the texture to be medium soft and remove and transfer to the serving platter. Then add about 2 tablespoons of vegetable stock and the mushrooms and cook for an additional 3 to 5 minutes, remove and transfer to the platter.  Add more stock as needed and continue to cook the zucchini, asparagus, and green onions for additional 3 to 5 minutes and add to the vegetables previously added to the platter. Add the corn, tomatoes and garbanzo beans until fully heated through and transfer to the serving platter.