Sauteed julienned Summer Vegetables
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil .25 cup, red onion, diced 3 Cloves Garlic, minced8 oz Zucchini, cut into julienne strips (with a mandolin)8 oz yellow squash, cut into julienne strips (with a mandolin)4 oz (1 medium) Carrots,cut into julienne strips (with a mandolin)1 dash Salt to taste1 dash Pepper, black to taste
Directions:
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAHNJ.
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MELISSAHNJ.
Nutritional Info Amount Per Serving
- Calories: 80.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 200.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.9 g
- Protein: 1.6 g
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