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Miniature Vegetables With Lime And Basil

Natural.Foodie's picture
Ingredients
  Zucchini 16 Small (miniature, 3 inches long)
  Carrots 16 Small (miniature, 3 inches long, with 1 inch of green tops)
  Clarified butter 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Walnut oil 1 Tablespoon
  Cherry tomatoes 16
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Chopped fresh basil leaves 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a vegetable steamer, place the zucchini and carrots and steam for 5 to 7 minutes, or until crisp-tender.
2) In a heated serving platter, arrange zucchini and carrots. Loosely cover the platter with a foil to keep warm.

MAKING
3) In a large nonreactive skillet, add butter, olive oil and walnut oil to heat over moderately high heat.
4) Sauté the tomatoes by shaking the pan, for 2 minutes, until slightly softened.
5) Use a slotted spoon, to transfer the tomatoes on the platter.
6) Lower heat to moderately low. Pour in lime juice and sprinkle basil to cook for another minute by stirring.
7) Season with salt and pepper to taste.

SERVING
8) Pour the sauce over the vegetables in the serving platter and garnish with grated Parmesan cheese on top. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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