Lemon glazed green and red vegetables
( SERVES 6 )
(You can click on ingredients to see more related recipes)
- Cook beans and asparagus in boiling, salted water for 2 to 3 minutes until just tender. Add red pepper strips and cherry tomatoes to the saucepan for the final 30 seconds of cooking.
- Drain vegetables well and toss with melted butter and lemon pepper seasoning. Serve immediately.