2 tablespoons finely diced shallot
1 tablespoon chopped Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon Dierbergs olive oil
1⁄2 teaspoon chopped fresh thyme, OR ¼ teaspoon dried
1⁄2 teaspoon salt
Freshly ground black pepper
2 tablespoons Dierbergs canola oil
1⁄2 pound fresh green beans, trimmed and halved
1 medium red bell pepper, quartered, seeded, and cut into 1-inch pieces
2 cups fresh or frozen corn kernels, thawed
1 container (8 ounces) sliced baby bella mushrooms
In 1-cup glass measure, whisk together shallot, parsley, lemon juice, olive oil, thyme, salt, and pepper; set aside.
Heat 12-inch skillet (not nonstick) over high heat; add canola oil. Add green beans; stir-fry until lightly charred, about 3 minutes. Add bell pepper; stir-fry until lightly charred, about 3 minutes. Add corn and mushrooms; stir-fry until tender and most of the liquid has evaporated, about 5 to 6 minutes. Remove skillet from heat.
Stir shallot mixture into vegetables until well mixed.