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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 146.7
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.1 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Steamed Vegetable Pot calories by ingredient
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Steamed Vegetable Pot

Submitted by: VIKIFECAS

Introduction

A great way to use of refrigerator contents or surplus summer yields...and with only 2 TBLS of olive oil, healthy to boot! A great way to use of refrigerator contents or surplus summer yields...and with only 2 TBLS of olive oil, healthy to boot!
Number of Servings: 4

Ingredients

    2 yellow summer squash
    1 sweet potato
    1 medium onion
    2 large flowerets of cauliflower
    1 carrot
    garlic salt
    fresh ground pepper
    2 TBLS extra virgin olive oil

Directions

Grate, julienne or cut vegetables; add to large skillet along with the olive oil. Add pepper and garlic salt to taste. Cook on low heat for approx. 30 minutes with the lid on in order to steam the vegetables. Stir every 5-8 minutes to prevent sticking. After 30 minutes, remove lid, gently stirring veggies (they will be very soft) and allow to cook until the liquid has evaporated and they have turned a gentle brown . They will begin to caramelize as they near the end of their cooking time.

Enjoy!

Serving Size: Makes 2 large or 4 medium sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user VIKIFECAS.





TAGS:  Vegetarian Meals |

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