Vegetable cook-up

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 5.5 g
  • Cholesterol: 11.3 mg
  • Sodium: 505.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Vegetable cook-up calories by ingredient


Introduction

Need to use up veggies? This is what I came up with for just that purpose! Need to use up veggies? This is what I came up with for just that purpose!
Number of Servings: 4

Ingredients

    2 oz Pancetta, Italian Bacon (by HSW1974)
    1 cup, chopped Onions, raw
    1 cup, chopped Carrots, raw
    2 cup, sliced Zucchini
    0.5 cup Edamame, Shelled, Frozen
    1 cup, chopped Peppers, sweet, red, fresh
    0.5 cup Campbell's Chicken Broth
    2 clove Garlic
    2 cup Tomatoes - sm cherry tomatoes
    1 tbsp Oregano, ground

Tips

I used one medium: carrot, zucchini and red pepper. 2 small yellow onions, which is what I had on hand. You could sub in any other vegetable of your choice.


Directions

Sauté the pancetta until brown and crispy. Remove from pan and set aside. Add onion, sauté until soft then add oregano, brown a minute then add the rest of the vegetables and cook about 3 minutes. Add garlic and tomatoes, cook 1 min, add broth, cook until desired doneness for the veg. About 15 minutes.

Serving Size: Makes about 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user 48GRANNIE.