Herbed Lemon Butter For Vegetables
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , peel grated and squeezed for juice|
|Chopped parsley||1 Tablespoon|
|Oregano leaves/Basil leaves||1⁄4 Teaspoon, crushed|
|Cooked vegetables||2 Cup (32 tbs) (To Serve, Use A Combination Of Cauliflower, Lima Beans, Peas, Spinach, Summer Squash Such As Zucchini, Yellow, Pattypan)|
1. In small saucepan, combine the butter, lemon peel and juice and herbs.
2. Heat over a low flame, until frothy.
3. Immediately spoon the hot lemon butter over steamed vegetables like cauliflower, broccoli, lima beans, peas, summer squash, zucchini, spinach etc.
4. Season with salt and pepper to taste.