- 1 medium onion, cut into thin wedges
- 1 medium green pepper, julienned
- 1 small carrot, julienned
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- Dash pepper
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon lemon juice
- In a skillet, saute onion, green pepper and carrot in oil until tender. Sprinkle with salt and pepper. Remove from the heat. In a small bowl, whisk the mustard, Worcestershire sauce and lemon juice. Drizzle over vegetables and toss to coat.