Chicken Piccata with sauteed veggies

I'm  a big fan of Ruby Tuesday's Chicken Piccata.  I love that they put capers in the dish, it really adds a spark of flavor.  In the past year I've enjoyed making restaurant quality food at home.  My husband and I believe that we can make almost anything that is made in a restaurant and it always taste just as good or even better.  It is always less expensive, which is an added bonus.  The only downfall of making your own restaurant meals is that you have to clean up afterwards.

One of my favorite chefs is Ina Garten, also known as the Barefoot Contessa. She is down to earth and boast using fresh and 'good' ingredients.  When I decided to make chicken piccata I wanted to test her recipe first, even though it doesn't call for capers.  I've added the link to the recipe below to save time on typing.

http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html

I followed the recipe exactly, except I didn't have fresh lemons on hand.  I did have (I'm embarrassed to say) the little plastic lemon that is filled with lemon juice.  The recipe was good; a nice light meal and I served it with sauteed veggies.

What you will need:  your choice of veggies, olive oil, salt and pepper

Prepare your veggies before heating the oil.  I used carrots (julienned), asparagus, red onion (sliced), red pepper (sliced).  I like to use veggies that give a nice mix of color in the pan.  Once I have everything cut the way I want it, I heat my olive oil and the carrots go in first. They are dense so it takes them longer to cook.  Once they start to feel tender I add the rest of the veggies and saute adding salt and pepper to taste.  I like my vegetables to have a little crisp to them so I keep a watchful eye.  I hate it when they are over cooked and get mushy.