Sauteed Veggies
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 36.0
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 14.6 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
View full nutritional breakdown of Sauteed Veggies calories by ingredient
Introduction
These veggies can be eaten on top of Quinoa, used in a pot pie, or as a side to any dish! These veggies can be eaten on top of Quinoa, used in a pot pie, or as a side to any dish!Number of Servings: 9
Ingredients
-
Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
Carrots, raw, 2 medium
*Summer Squash, 1 medium
*Half A Yellow Onion, 1 serving
Mushrooms, fresh, 5 medium
*Clove of Garlic, 1 serving
Water, tap, .25 cup (8 fl oz)
*Extra Virgin Olive Oil, 1.5 tbsp
Tips
Serve with quinoa and a poached egg for a breakfast of champions!
Directions
Wash celery, mushrooms, zucchini and squash. Peel carrots. Chop onion into 1/2 inch pieces. Cut zucchini and squash into small quarters. Cut celery and carrots in half and then into small slices.
Heat olive oil over medium-high heat. Add in onions and sautee for 2 minutes. Add in carrrots and celery and sautee for 2 minutes. Turn down heat to medium and add in squash and zucchini and cook for 3 minutes. Add mushrooms, garlic, and water. Stir and let steam for 2 minutes and turn off heat.
Serving Size: Makes 9 1/2-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user XLT333.
Heat olive oil over medium-high heat. Add in onions and sautee for 2 minutes. Add in carrrots and celery and sautee for 2 minutes. Turn down heat to medium and add in squash and zucchini and cook for 3 minutes. Add mushrooms, garlic, and water. Stir and let steam for 2 minutes and turn off heat.
Serving Size: Makes 9 1/2-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user XLT333.