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2 Tbsp (30 mL) canola oil
2 garlic cloves, minced
1 tsp (5 mL) honey
1/2 lb (250 g) asparagus, ends trimmed, cut into thirds
3 cups (750 mL) red and yellow bell peppers, cut into 1/2 inch pieces
1 zucchini, quartered and sliced on bias
1 Tbsp (15 mL) fresh thyme leaves
dash, salt and ground black pepper
1/2 cup (125 mL) cooked black beans
1/2 cup (125 mL) cooked green lentils
2 tsp (10 mL) lemon juice
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