Makes 6 side servings
Lemon verbena is an intensely aromatic and flavorful herb that can be
found at farmers' markets and some specialty markets. If you can't find
it, then you could substitute lemon basil, or use extra lemon zest
mixed with parsley or basil. For different herbal flavors, try
rosemary, cilantro or fresh oregano.
2 tablespoons olive oil
1 medium sweet onion, such as Vidalia, thinly sliced
1 1/2 pounds patty pan scallop squash, sliced (about 4 cups)
1/2 pound string beans (about 3 cups)
1/4 pound grape or cherry tomatoes, halved (about 1 cup)
1 large lemon, sliced with rind on, seeds removed
The juice of 1/2 large lemon (about 2 teaspoons)
1 tablespoon fresh lemon verbena (or 1 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Warm olive oil in a large skillet or wok over medium-high heat. Add
onion and saute 3-4 minutes, or until softened and translucent. Add
squash and cook 3-4 minutes, or until lightly browned and softened. Add
string beans and cook 3 minutes until just softened. Add tomatoes and
cook 2 minutes until wilted. Add remaining ingredients, tossing well
until warmed through. The vegetables should be cooked through yet still
firm, not mushy. Remove from heat. Serve hot or at room temperature.
- Recipe courtesy of Food Blogga.