Mediterranean Diet Normandy Vegetables

Savor the vibrant flavors of the Mediterranean with a healthy twist in this Mediterranean Diet Normandy Vegetables recipe. Packed with wholesome, colorful ingredients like tender leeks, sweet baby carrots, crisp zucchini, and juicy cherry tomatoes, this dish is a celebration of fresh produce and simple cooking techniques. Gently sautéed in aromatic olive oil and unsalted butter, and seasoned with fragrant herbs like thyme and rosemary, these vegetables are elevated with a bright squeeze of lemon juice for a delightful finish. Perfect as a nourishing side dish or served over fluffy quinoa or couscous for a light and satisfying vegetarian meal, this recipe is a shining example of wholesome, Mediterranean-inspired eating. With its heart-healthy ingredients and quick preparation, it's an ideal choice for a weeknight dinner or a special occasion feast!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt and combine with the oil.

Step 2

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.

Step 3

Add the sliced leeks to the skillet and sauté for about 5 minutes until they become tender and slightly translucent.

Step 4

Peel the baby carrots and cut them into halves lengthwise. Add these to the leeks and cook for another 3 minutes.

Step 5

Slice the zucchini into half-moons and add to the skillet, stirring occasionally.

Step 6

Trim the ends of the green beans and the snow peas. If desired, cut them into smaller segments. Add to the skillet.

Step 7

Halve the cherry tomatoes and peel and mince the garlic cloves. Add both to the skillet along with the fresh thyme and rosemary.

Step 8

Season the vegetables with sea salt and black pepper, stirring well to ensure even distribution of seasoning and herbs.

Step 9

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.

Step 10

Remove the skillet from the heat and stir in the lemon juice to add a refreshing brightness to the dish.

Step 11

Serve the Mediterranean Diet Normandy Vegetables as a side dish or over cooked couscous or quinoa for a Mediterranean-style vegetarian meal.

Nutrition Facts

Serving size	(1128.2g)

Amount per serving	% Daily Value*
Calories	834.2

Total Fat 48.0g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 35mg	0%
Sodium 4833.2mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 45.7g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 405.0mg	0%
Iron 12.4mg	0%
Potassium 2624.0mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 7.1%

Carbs: 43.9%