Mediterranean Diet Normandy Vegetables
Elevate your vegetable game with the vibrant and flavorful Mediterranean Diet Normandy Vegetables! This recipe combines the crisp, garden-fresh goodness of leeks, baby carrots, zucchini, green beans, snow peas, and cherry tomatoes, all gently sautéed in a luxurious mix of olive oil and butter. Infused with aromatic garlic, fresh thyme, and rosemary, this dish is seasoned to perfection with sea salt, black pepper, and a splash of zesty lemon juice for a bright finish. With minimal prep time and a quick skillet cook, these tender-yet-crisp vegetables deliver a hearty Mediterranean-inspired side dish that pairs beautifully with couscous, quinoa, or grilled proteins. Perfectly balanced in flavor, texture, and nutrition, this recipe is a delightful addition to your Mediterranean diet repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium leeks
- 200 grams baby carrots
- 1 medium zucchini
- 150 grams green beans
- 100 grams snow peas
- 200 grams cherry tomatoes
- 3 large garlic cloves
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt and combine with the oil.
Trim the leeks, discarding the dark green leaves. Slice the pale green and white part into thin rounds and rinse well to remove any grit.
Add the sliced leeks to the skillet and sauté for about 5 minutes until they become tender and slightly translucent.
Peel the baby carrots and cut them into halves lengthwise. Add these to the leeks and cook for another 3 minutes.
Slice the zucchini into half-moons and add to the skillet, stirring occasionally.
Trim the ends of the green beans and the snow peas. If desired, cut them into smaller segments. Add to the skillet.
Halve the cherry tomatoes and peel and mince the garlic cloves. Add both to the skillet along with the fresh thyme and rosemary.
Season the vegetables with sea salt and black pepper, stirring well to ensure even distribution of seasoning and herbs.
Cover the skillet and allow the vegetables to cook gently for around 12-15 minutes, stirring occasionally, until all vegetables are tender but still have some bite.
Remove the skillet from the heat and stir in the lemon juice to add a refreshing brightness to the dish.
Serve the Mediterranean Diet Normandy Vegetables as a side dish or over cooked couscous or quinoa for a Mediterranean-style vegetarian meal.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 45.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
