Best 6 Lemon Pepper Vegetables Recipes

BAKED FLOUNDER FILLETS WITH LEMON-PEPPER VEGETABLES

Steps:

• In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl toss together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture, put an oiled sheet of parchment or wax paper directly on them, and bake the mixture in the middle of a preheated 400°F. oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top.

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

LEMON-PEPPER VEGETABLES

Steps:

• In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.

HADDOCK WITH LEMON PEPPER VEGETABLES

Steps:

• Cut fish into 4 serving pieces; set aside.
• Reserve 2 tablespoons of the broth. In 12-inch nonstick skillet, stir together remaining broth, the onion, lemon-pepper seasoning and dill weed. Heat to boiling; reduce heat. Cover; simmer about 3 minutes or until onion is tender.
• Stir in vegetables. Arrange fish in vegetable mixture. Heat to boiling; reduce heat to medium. Cover; cook about 4 minutes or until fish flakes easily with fork.
• Carefully remove fish from skillet, using wide slotted spatula. In small bowl, stir together reserved 2 tablespoons broth and the cornstarch; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve fish and vegetables over fettuccine.

SAUTEED VEGETABLES WITH LEMON PEPPER CHICKEN

Steps:

• 1. Place oil in pan and heat on medium. Add onions and garlic. Saute till onions are translucent.
• 2. While onions & garlic cooking, chop remaining vegetables. Make sure to drain artichoke hearts.
• 3. Add all vegetables except for the tomatoes. Saute on medium heat the vegetables till they are al dente. Add S&P to taste. Add in pre-cooked lemon pepper chicken. Finish cooking till chicken warm. Reduce heat to low.
• 4. Place spaghetti to cook. Once cooked, drain pasta and add vegetable/chicken mixture over pasta. Add fresh diced tomatoes and Parmesan. Add S&P as desired.

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.