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VEGETABLES
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SAMPLE Dinner & Lunch Menus
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SPINACH SAUTÉ
Leafy spinach sautéed with sundried tomatoes, garlic, onion, and
parmesan cheese.
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HONEY BRANDY CARROTS
Slices of carrots cooked until tender and coated with a honey,
brown sugar and brandy glaze topped with parsley.
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LEMON ROSEMARY GREEN
BEANS
Crisp-tender green beans tossed with mustard vinaigrette,
seasoned with lemon zest, rosemary, salt and pepper.
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GRILLED VEGETABLES
Slices of zucchini, yellow squash, red and green peppers,
carrots, red onion and eggplant, grilled, attractively arranged on a platter
and topped with a balsamic vinaigrette.
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PORTOBELLA MUSHROOM
CAPS
Caps with spinach, sun-dried tomato & pecorino romano cheese
OR with lemon-garlic broccoli rabe.
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SNAP PEAS &
ONIONS
Sugar snap peas and pearl onions in a lemon-pepper butter sauce.
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CARROTS & PEAS
Baby carrots and peas in a garlic-butter sauce.
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EGGPLANT &
PORTOBELLA PARMESAN (entree)
Thyme's versions of the classic comfort dish.
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STUFFED
EGGPLANT (entree)
Eggplant hollowed and filled with vegetable ratatouille.
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STARCH
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SAMPLE Dinner
& Lunch Menus
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WILD RICE BLEND
Select wild rice, long grain white rice, mixed with confetti
celery, onion and carrots.
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ROASTED POTATOES
Tiny red bliss potatoes seasoned with fresh herbs and butter and
roasted.
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POTATO AND GREEN
BEAN
SALAD OR BAKE (cold or hot)
Fresh green beans and red bliss potatoes baked with red peppers,
scallions, fresh tarragon, parsley.
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MULTI-GRAIN PILAF
Light blend of pearl barley, split peas, lentils & arborio
rice accented with thyme.
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Thyme Catering