Plant-Forward
Vegetables in Mint Vinaigrette
This is a great side to a light baked fish or chicken. It‚‘s a simple easy weekday night meal. I prefer the brown rice vinegar to add a new flavor dimension and the avocado oil adds some good fats to the nutrient dense vegetables, complex carbs, and fiber here. pair it with a good protein and you ha
Ingredients
- 1 tbs Avocado oil
- 1 medium onion diced
- 4 garlic cloves chopped
- 1 large zucchini, diced
- 2 cups fresh or frozen cut corn
- 1 red bell pepper diced
- 2 tablespoons avocado oil
- 2 tablespoons brown rice vinegar (or cider vinegar if you can’t find brown rice)
- 1/2 cup fresh mint leaves chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon natural honey
- salt and ground black pepper to taste
- Minced scallions
Directions
- 1
In a medium pan add the oil
- 2
When hot add the onion saute for 3 minutes
- 3
Add garlic cook for another 2 minutes
- 4
Add the zucchini, pepper, and corn then sauté until tender and zucchini starts to brown.
- 5
Add to the vegetables to a large mixing bowl and set aside.
- 6
In a separate bowl, mix the oil, vinegar, mint, parsley, and honey.
- 7
Pour the vinaigrette over the hot vegetables.
- 8
Add salt and pepper to taste.
- 9
Serve at room temperature, garnish with the scallions.
