Lemony Mixed Vegetables

• 1 cup reduced-sodium chicken broth
• 14 teaspoon ground coriander
• 18 teaspoon salt
• 18 teaspoon black pepper
• 12 lb green beans, cut into 2 inch lengths (about 2 cups)
• 2 cups thinly bias-sliced carrots
• 1 cup cauliflower floret
• 12 medium sweet red pepper, cut into 1 inch pieces
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 tablespoon cold water
• 1 12 teaspoons cornstarch
• 12 teaspoon finely shredded lemon, rind of
• 4 teaspoons lemon juice

1. In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
2. Bring to boiling; add green beans.
3. Return to boiling; reduce heat.
4. Simmer, covered, for 10 minutes.
5. Add carrots, cauliflower, and sweet pepper.
6. Return to boiling; reduce heat.
7. Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
8. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
9. Cover vegetables; keep warm.
10. In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
11. Cook and stir over medium heat until slightly thickened and bubbly.
12. Cook and stir for 2 minutes more.
13. Stir in lemon juice.
14. Pour thickened broth mixture over vegetables.
15. Toss lightly to coat.

chicken broth, ground coriander, salt, black pepper, green beans, carrots, cauliflower floret, sweet red pepper, fresh oregano, cold water, cornstarch, lemon, lemon juice

Taken from www.food.com/recipe/lemony-mixed-vegetables-81035 (may not work)