Vegetables with an Orange Sauce (05.02.13)

Posted at 11:49 AM, May 02, 2013
and last updated 2013-05-03 13:57:58-04

by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 2 cups broccoli flowerets
  • 1 medium red or yellow sweet pepper, cut into 1-inch pieces
  • 1 zucchini, thinly sliced
  • 1 tablespoon butter or margarine
  • 2 tablespoons onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 teaspoons cornstarch
  • 2/3 cup orange juice
  • 2 teaspoons Dijon-style mustard
  • Black Pepper, to taste

In a medium saucepan cook broccoli, sweet pepper and zucchini in a small amount of boiling, lightly salted water about 4-6 minutes or until crisp-tender; drain. Blanch and set aside.

Meanwhile, for sauce, in a small saucepan melt butter over medium heat. Add onion and garlic; cook until onion is tender. Stir in cornstarch. Add orange juice, mustard and pepper. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Pour the sauce over the vegetable mixture; toss gently to coat.