Spring Vegetables With Lemon Vinaigrette

Name: Spring Vegetables With Lemon Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, woody ends removed, cut into 2 inch lengths on a diagonal; 0 teaspoons black pepper; 1 medium carrot, cut in half lengthwise and sliced 1/2 inch thick on a diagonal; 1 Tbsp Champagne vinegar; 2 Tbsps lemon juice; 1 Zest of lemon, grated; 4 servings Olive oil; 8 Niçoise olives, pitted; 227 grams English peas, shelled (or use 1/2 cup frozen peas, unthawed); 2 Tbsps pine nuts, toasted; 1 teaspoons salt; 4 servings Salt and pepper; 2 shallots; 113 grams snap peas, strings removed; 113 grams snow peas, strings removed; 1 small red or yellow pepper, sliced into thin strips; 227 grams Yukon Gold or other boiling potatoes

Spring Vegetables With Lemon Vinaigrette might be just the side dish you are searching for. This recipe serves 4. One serving contains 309 calories, 9g of protein, and 19g of fat. If you have bell pepper, pepper, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. It is perfect for Spring. From preparation to the plate, this recipe takes approximately 35 minutes.