Garden harvest vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 124.1
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 89.4 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.0 g
- Protein: 1.8 g
View full nutritional breakdown of Garden harvest vegetables calories by ingredient
Introduction
What's in my garden What's in my gardenNumber of Servings: 6
Ingredients
-
4 cup, sliced Zucchini
2 cup, chopped or sliced Red Ripe Tomatoes
1 cup, chopped Onions, raw
4 leaves Basil
1 tsp Oregano, ground
5 tbsp Holland House White Cooking Wine (by RSK003)
3 tbsp Extra Virgin Olive Oil
3 tbsp Alessi White Balsamic Vinegar (by LEIRIA)
4 clove Garlic
Tips
Herbs are grown in my garden. I vary them.
Directions
Chop zucchini, tomato and onion into 1 inch pieces.
Dice garlic.
Heat oil in pan and add vegetables.
Stir occasionally. after about 15 minutes add the herbs and garlic.
Add white cooking wine or any wine you may have. If using drinkable wine, add salt to taste.
Cook over medium heat until all veggies are softened and there is a bit of a sauce.
Finish by adding white balsamic vinegar.
Can be served hot or cold.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Dice garlic.
Heat oil in pan and add vegetables.
Stir occasionally. after about 15 minutes add the herbs and garlic.
Add white cooking wine or any wine you may have. If using drinkable wine, add salt to taste.
Cook over medium heat until all veggies are softened and there is a bit of a sauce.
Finish by adding white balsamic vinegar.
Can be served hot or cold.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OVERWORKEDJANET.