Summer Vegetable Stirfry
- Number of Servings: 6
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)*Summer Squash, 2 small (remove)Zucchini, baby, 1 medium (remove)Onions, raw, 1 cup, chopped (remove)Mushrooms, fresh, 2 cup, whole (remove)*Extra Light Olive Oil, 1 tbsp (remove)
In a grill pan, roasting pan, or wok, add EVOO with diced garlic. Next, place all cut and diced vegetables together. Steam until tender.
Add cheese if you like.
This will make approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYBETHOBRIEN.
Add cheese if you like.
This will make approximately 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MARYBETHOBRIEN.
Nutritional Info Amount Per Serving
- Calories: 67.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.8 g
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