BABY VEGETABLES IN LEMON BUTTER SAUCE

SERVES 6

In District 12, bigger food would have been better, as everyone was starving—especially for something as rare as fresh vegetables. In the Capitol, there was so much plenty that vegetables were eaten for their aesthetic value rather than their nutritional value.

This dish makes a wonderful side for a poultry entrée, and goes equally well with a nice fish dish. It’s light, colorful and full of flavor.

½ CUP BUTTER

1 MEDIUM ONION, CHOPPED

1 MEDIUM RED BELL PEPPER, CHOPPED

1 TEASPOON GARLIC SALT

1 TEASPOON GARLIC PEPPER

2 CUPS BROCCOLI, CHOPPED

2 CUPS CAULIFLOWER FLORETS, CHOPPED

1 JAR MINIATURE BABY CORN

1 CUP TINY BABY PEAS

1 TABLESPOON FRESH LEMON JUICE

Melt butter in a skillet over medium-low heat.

Add diced onion and bell pepper and sauté 1 minute until slightly soft.

Season with garlic salt and garlic pepper.

Add the rest of the vegetables.

Cook 15 minutes, or until vegetables are tender, then drizzle with lemon juice.