30 minutes or fewer
Serve as a side dish with a hearty casserole, or spoon it over rice for an entrée. Adapted from The Breakaway Japanese Kitchen by Eric Gower.
Whisk together miso paste, lemon juice, lemon zest, 2 Tbs. oil, apricot jam and pepper in small bowl.
Heat 1 tsp. olive oil in large skillet over medium heat. Cook zucchini and green beans, covered, stirring occasionally, 5 to 7 minutes, or until tender.
Uncover skillet, and add corn. Cook 3 minutes, or until corn is heated through. Stir in miso mixture, and continue to cook until sauce is hot and vegetables are lightly glazed. Serve hot.