Vegetable Platter With Dip
Ingredients
- 7 oz green beans ⓘ
- 4 tbsp sugar ⓘ
- 2/3 cup white wine vinegar ⓘ
- 1 lb small carrots, peeled, halved lengthwise ⓘ
- 1 None eggplant, cut into long pieces ⓘ
- 2 None zucchini, cut into long pieces ⓘ
- 1 None cauliflower, divided into florets ⓘ
- None None fresh herbs, for garnish ⓘ
- 1 (7 oz) can tuna in brine, drained, coarsely chopped ⓘ
- 1 clove garlic, minced ⓘ
- 4 sprigs fresh thyme, leaves picked
- a splash lemon juice ⓘ
- 4 tbsp mayonnaise ⓘ
Instructions
- Blanch green beans in boiling salted water for 2 mins. Drain.
- Melt sugar in a large frying pan. Add vinegar and 3/4 cup water. Add carrots and simmer for 5 mins. Add remaining vegetables and cook for 3 mins. Season. Arrange on a serving platter and garnish with fresh herbs.
- Meanwhile, combine tuna, garlic, thyme, lemon juice and mayonnaise. Season. Serve with vegetable platter.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).