Veggies on the Side

Name: Veggies on the Side Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1-1/2 cup baby eggplant diced; 1-1/2 cup zucchini diced; 1-1/2 cup yellow squash diced; 1 cup button mushrooms diced; 1 cup portabello mushrooms diced; 1 cup baby portabella mushrooms diced; 1-1/2 cup onion diced; 1 cup red pepper diced; 2 tbsp garlic minced; 2 cups bean sprouts; 2 Tbsp olive oil; 5 Tbsp Hellmans Canola Mayonnaise; 1 tsp cumin; 1/2 tsp pepper; 1 Tbsp Lemon Juice

(2)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 6

Ingredients

1-1/2 cup baby eggplant, diced1-1/2 cup zucchini, diced1-1/2 cup yellow squash, diced1 cup button mushrooms, diced1 cup portabello mushrooms, diced1 cup baby portabella mushrooms, diced1-1/2 cup onion, diced1 cup red pepper, diced2 tbsp garlic, minced2 cups bean sprouts2 Tbsp olive oil5 Tbsp Hellmans Canola Mayonnaise1 tsp cumin1/2 tsp pepper1 Tbsp Lemon Juice

Directions

stir 'fry' all veggies together until just softening.
In a small bowl, mix mayo, cumin, pepper and lemon juice.
Toss with veggies.
6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MRSHONEYC.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 143.3
Total Fat: 8.7 g
Cholesterol: 0.0 mg
Sodium: 85.0 mg
Total Carbs: 14.3 g
Dietary Fiber: 4.0 g
Protein: 4.1 g

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