¼ cup (60 mL) olive oil
¼ cup (60 mL) fresh lemon peel
1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini, thawed
1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash, thawed
1 tsp. (5 mL) salt
½ tsp. (2.5 mL) pepper
2 tbsp. (30 mL) tapioca starch or corn starch
½ cup (125 mL) Green Giant* frozen Summer Sweet Peas
8 cups (2 L) water
1 tbsp. (15 mL) vinegar
1/3 cup (80 mL) goat feta, crumbled
1 cup (250 mL) baby spinach
1 cup (250 mL) watercress
Preheat oven to 425°F. Spray a 9 x13 inch baking pan with vegetable oil.
In a frypan over low heat, warm olive oil and lemon peel for 10 minutes. Do not let oil bubble. Pour oil with lemon peel into a measuring cup and set aside to cool.
Strain zucchini and butternut squash spirals from liquid. Transfer spirals to prepared 9 x13 inch pan. Gently toss with tapioca starch, 2 tbsp. (30 mL) of lemon oil, ½ tsp. (2.5 mL) of salt and pepper and spread out over pan. Bake for 25 minutes and remove from oven.
In a small pot bring 2 cups (500 mL) of water and ½ tsp. (2.5 mL) of salt to a boil. Add peas and cook for 5 minutes. Strain from water. Sprinkle over top of cooked vegetables.
In a medium pot over medium high heat, bring 6 cups (1.5 L) of water and 1 tbsp. (15 mL) of vinegar to a gentle boil. Poach eggs 4 minutes each. Remove with a slotted spoon and place on top of the roasted vegetables.
Garnish vegetables with spinach, watercress and crumbled feta. Drizzle with remaining lemon oil. Serve warm.
Tip: Eggs and peas can be cooked while cooking spirals.
Tip: For more zing in your lemon oil, make it the night before. Allow the zest and oil to infuse overnight.