Vegan Summer Veggie Medley

Vegan Summer Veggie Medley

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Vegan Summer Veggie Medley calories by ingredient
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A delicious Low Cal & Low Fat Side or Main Dish A delicious Low Cal & Low Fat Side or Main Dish
Number of Servings: 6


    1 lb Baby Carrots
    5 Stalks Celery
    1 Onion
    1 Pack Mushrooms (a dozen or so)
    2 Bell Peppers
    1 Zucchini
    1 Can Green Beans
    1 Large Can Diced Spicy Tomatoes (or plain)
    2 TBSP Fat Free Italian Dressing
    1/2 Cup Vegetable Broth


1. Chop all veggies except the canned ones & carrots
2. Place carrots in a pan with the veggie broth & cover, cook until mostly tender, set aside
3. All all other veggies except the canned ones, then cook until tender with the italian dressing.
4. add the canned veggies and carrots, simmer until heated through.
5. Serve & Enjoy

Keep in mind these make main dish sized servings.

Options: for a great main dish, add some diced tofu or mock chicken or beef strips.

Tell me what ya think

Number of Servings: 6

Recipe submitted by SparkPeople user XKRISS6X.

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Member Ratings For This Recipe

  • Very good! I accidentally turned it into soup though. I wasn't paying attention and pour the carrots along with the broth into the other mixed veggies. It tastes great and Ill for sure do it again! - 4/5/11

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  • in cup size wat is a serving? im wondering if i should cut the recipe in half wen i make it? - 2/8/11

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