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Vegetables with lemon thyme vinaigrette
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Prep Time:
10 minutes
Cook Time:
7 minutes
Total Time:
17 minutes
Enhance veggies with delicious, healthy vinaigrette.
Ingredients:
  • 3 (about 400g) carrots, peeled
  • 250g broccoli
  • 2 (about 235g) zucchini
  • 36.40 gm olive oil
  • 21.00 gm fresh lemon juice
  • 20.00 ml fresh lemon thyme leaves
  • 5.00 gm caster sugar
  • 5.90 gm Dijon mustard
  • Salt & freshly ground black pepper
Instructions:
  • Slice the carrots diagonally, cut the broccoli into florets, and thinly slice the zucchini. Ensure all vegetables are cut into even-sized pieces for uniform cooking. Use a small sharp knife to make a cross cut in the broccoli stems for even cooking. Wash the vegetables and let them retain some water after washing for optimal cooking.
  • Ensure your dish is microwave-safe by placing a heatproof water-filled coffee cup in the center and microwaving for 1 minute on High. If the dish stays cold and the water warms, it's safe. For optimal cooking, place vegetables in a shallow round dish in a single layer according to density. Start with carrots around the edge, followed by broccoli with the stems out, then zucchini.
  • Cover the dish of vegetables with a microwave-safe lid or plastic wrap without holes, ensuring it is suitable for microwave use. (Try Glad's microwave wrap for higher durability and heat tolerance.)
  • Microwave the dish on High/800 watts/100% power for 7 minutes. Let the vegetables sit for 1-2 minutes, either in or out of the microwave, to rest and continue cooking. Check for desired tenderness. If needed, cook for an additional 1-2 minutes, checking after 1 minute. Be cautious of steam when removing the lid or plastic wrap, lift away from you to avoid scalding.
  • To prepare the zesty lemon thyme vinaigrette, mix together oil, lemon juice, lemon thyme, sugar, mustard, and season with salt and pepper in a screw-top jar. Shake vigorously until well combined.
  • Drizzle the flavorful dressing over the colorful vegetables and enjoy right away.

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