Sauteed Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Carrots, raw, 2 medium *Summer Squash, 1 medium *Half A Yellow Onion, 1 serving Mushrooms, fresh, 5 medium*Clove of Garlic, 1 servingWater, tap, .25 cup (8 fl oz) *Extra Virgin Olive Oil, 1.5 tbsp
Wash celery, mushrooms, zucchini and squash. Peel carrots. Chop onion into 1/2 inch pieces. Cut zucchini and squash into small quarters. Cut celery and carrots in half and then into small slices.
Heat olive oil over medium-high heat. Add in onions and sautee for 2 minutes. Add in carrrots and celery and sautee for 2 minutes. Turn down heat to medium and add in squash and zucchini and cook for 3 minutes. Add mushrooms, garlic, and water. Stir and let steam for 2 minutes and turn off heat.
Serving Size: Makes 9 1/2-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user XLT333.
Heat olive oil over medium-high heat. Add in onions and sautee for 2 minutes. Add in carrrots and celery and sautee for 2 minutes. Turn down heat to medium and add in squash and zucchini and cook for 3 minutes. Add mushrooms, garlic, and water. Stir and let steam for 2 minutes and turn off heat.
Serving Size: Makes 9 1/2-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user XLT333.
Nutritional Info Amount Per Serving
- Calories: 36.0
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.6 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
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