- Lynn Austin
Recipe courtesy of
Grandma Janice Perez
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| Julienne all the vegetables to approximately 1-1/2” long [length of petite carrots]; making sure to keep each vegetable in separate bowls. Cover each bowl with boiling salted water (except the red peppers & leek) and let stand until the vegetable is bright in color, about 1 minute. Each vegetable may take a different amount of time, so watch closely. Drain immediately into a colander and return to their bowls, covering with ice cold water to halt cooking. After a few minutes & when thoroughly cold, drain again into a colander, and place veggies onto layers of paper towels to absorb most of the water. When vegetables are sufficiently patted dry, they can be mixed together into an oven proof pyrex pan. Heat oven to 350 degrees. About 15-20 minutes before serving, pop veggies into oven to heat. Remove from oven, and drizzle Lemon Butter sauce over the veggies, and gently stir. Serve immediately. Lemon Butter Sauce: 6 cloves of garlic, minced; 1 cube butter; 1/2 cup lemon juice. Melt butter, and then add the minced garlic stirring well. Add the lemon juice, stir, and then drizzle over veggies right before serving. Temp: 350 degrees Bake Time: 15-20 minutes Serves: 6-8 people  |