skillet vegetables with spicy balsamic vinagrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 medium summer squash2 cups fresh baby spinach2 cups fresh french style green beanssea salt and cracked pepper to tasteapprox. 4 tsbp balsamic vinegarapprox. 1 tbsp brown deli mustard
chop (1/2 inch pieces) the summer squash, cut green beans in 1/2 and rinse all veggies well.
Heat a large skillet on stove. Spray the skillet with Pam or other non-stick cooking spray. Once heated add all veggies and begin to cook-stirring frequently.
While veggies cook mix your balsamic vinegar, mustard, salt and pepper (the amounts are an estimate...add more or less to taste).
Add the vinagrette to the veggies and stir while cooking. The veggies should still hold some crunch-about 10 minutes or less.
Makes 6 1-cup servings.
This can also be cooked in a grilling basket right on the grill and the vinagrette would be used as a basting sauce. Great with chicken, fish, or beef.
Number of Servings: 1
Recipe submitted by SparkPeople user SLIMMERVAL.
Heat a large skillet on stove. Spray the skillet with Pam or other non-stick cooking spray. Once heated add all veggies and begin to cook-stirring frequently.
While veggies cook mix your balsamic vinegar, mustard, salt and pepper (the amounts are an estimate...add more or less to taste).
Add the vinagrette to the veggies and stir while cooking. The veggies should still hold some crunch-about 10 minutes or less.
Makes 6 1-cup servings.
This can also be cooked in a grilling basket right on the grill and the vinagrette would be used as a basting sauce. Great with chicken, fish, or beef.
Number of Servings: 1
Recipe submitted by SparkPeople user SLIMMERVAL.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,918.8 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 21.5 g
- Protein: 13.9 g
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