Sauteed Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil 1 serving Garlic - minced (1 tsp) (by ELLERCADE) .5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) .5 serving Red Bell Pepper (one medium pepper) 6 serving mushroom, Cremini 1 mushroom (20g) (by DESKTOPGENERAL) 1 spear (about 5" long) Broccoli, fresh 1 cup, sliced Zucchini 1 cup, sliced Summer Squash .5 tsp Oregano, ground 2 tbsp Soy sauce, kikkoman (light) (by LINLU00) 1 oz Kirkland Chicken Stock
In a large saute pan over med-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MOM_22.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MOM_22.
Nutritional Info Amount Per Serving
- Calories: 69.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 479.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.7 g
- Protein: 3.8 g
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