Sauteed Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
26 spears asparagus, snapped and cut in thirds3 plum tomatoes, chopped1 portabello mushroom, chopped1 onion, chopped2 cloves garlic, minced2 slices cherry or banana peppers, diced2 Tbsp. balsamic vinegar1 tsp. fresh rosemary, chopped1 Tbsp. fresh basil, chopped
1 - Heat a nonstick pan over medium heat.
2 - Saute the onions until they begin to carmelize. Add in the asparagus and garlic, stir, and allow to cook 5-7 minutes.
3 - Add the peppers and the balsamic, and stir. Add the mushrooms, and cook for 2-3 minutes. Add in the tomatoes, and allow to simmer for 5-8 minutes.
4 - Stir in the herbs, cook for 2 minutes and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY783.
2 - Saute the onions until they begin to carmelize. Add in the asparagus and garlic, stir, and allow to cook 5-7 minutes.
3 - Add the peppers and the balsamic, and stir. Add the mushrooms, and cook for 2-3 minutes. Add in the tomatoes, and allow to simmer for 5-8 minutes.
4 - Stir in the herbs, cook for 2 minutes and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 106.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 22.9 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 6.5 g
- Protein: 6.8 g
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