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Serves 6 1 Tbs. miso paste 2 Tbs. fresh lemon juice 1 tsp. lemon zest 2 Tbs. plus 1 tsp. olive oil 1 tsp. apricot jam 1⁄4 tsp. ground black pepper 2 small zucchini, quartered and cut into 1⁄2-inch pieces 1⁄2 lb. fresh green beans, trimmed and cut into 2-inch pieces 2 cups fresh or frozen corn kernels 1. Whisk together miso paste, lemon juice, lemon zest, 2 Tbs. oil, apricot jam and pepper in small bowl. 2. Heat 1 tsp. olive oil in large skillet over medium heat. Add zucchini and green beans, and cook covered, stirring occasionally, 5 to 7 minutes, or until tender. 3. Uncover skillet, and add corn. Cook 3 minutes, or until corn is heated through. Stir in miso mixture, and continue to cook until sauce is hot and vegetables are lightly glazed. Serve hot. PER SERVING: 120 CAL; 3G PROT; 6G TOTAL FAT (1G SAT. FAT); 15G CARB; 0MG CHOL; 140MG SOD; 3G FIBER; 4G SUGARS |
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