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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 98.2
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 141.1 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Sauteed Vegetable Provencal calories by ingredient
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Sauteed Vegetable Provencal

Submitted by: NICKNPDX

Introduction

Using all fresh ingredients makes the whole world of a difference when creating a saute of vegetables. All these ingredients are fresh, are quick sauteed to ensure nutrient quality and flavor. Using all fresh ingredients makes the whole world of a difference when creating a saute of vegetables. All these ingredients are fresh, are quick sauteed to ensure nutrient quality and flavor.
Number of Servings: 6

Ingredients

    1 large sweet red bell pepper
    2 medium zucchinis
    1 cup (90 gm) fresh green beans
    145 gm (9 ounces) fresh mushrooms (prefer oyster mushrooms)
    1 medium shallot
    5 cloves of garlic
    3 tablespoons of olive oil
    salt and pepper to taste
    1/8 cup of fresh chopped basil or 1/2 teaspoon of dried

Tips

Be sure not to salt the mushrooms while they are sauteing or you will draw moisture and they will not get nice and golden.


Directions

Begin by chopping and slicing all your vegetables. Dice the garlic and shallot, cut the mushrooms with your fingers, slice the bell pepper in 1/2 inch strips and then slice in 1 inch lengths, slice the zucchini length wise into 4 long strips and then slice into 1 inch lengths. If you can get the baby green beans (usually called French Haricots) leave them whole; otherwise, with regular fresh green beans, cut them in half.

Begin by heating your oil in a large 10 inch fry pan over high heat. When oil is hot, add the mushrooms and saute for about 60 seconds.

Now, turn heat down to medium high and continue to saute the mushrooms, stirring and turning them until they get golden, usually about 3 minutes.

Next, add the green beans and bell pepper. Stir so that ingredients are well mixed. Saute for about a minute and then add the shallots and garlic. Stir well and saute for about a minute or two.

Finally, add the zucchini and saute for 4 more minutes, stirring, and turning heat to medium. Add your salt to taste along with the black pepper. Toss in the basil and stir.

Zucchini should remain firm; therefore, don't overcook them. Service hot with a size of steamed baby Yukon potatoes and a nice petite beef tenderloin steak.

Serving Size: Makes 6 six ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user NICKNPDX.






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