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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (3g) Recipe makes 4 servings The following items or measurements are not included below: assorted fresh vegetables |
||
| Calories 20 | ||
| Calories from Fat 20 | (96%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 2mg | 0% | |
| Total Carbohydrate 0.2g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Simply Sautéed Vegetables
By: Porfavorcorona
Mar 21, 2008
I'm trying out healthier recipes that also taste great. This is a good one that I came up with that is quick and easy. Serving size is 1 cup.
SERVES 4
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon crushed garlic
- 6 cups assorted fresh vegetables, cut into 1-inch pieces (such as broccoli, cauliflower, zucchini, mushrooms, onions, bell peppers or leafy greens)
- salt, to taste
- fresh ground black pepper, to taste
Directions
1
Heat the olive oil in a 10" skillet over medium-low heat.2
Add the garlic and cook for 1 minute.3
Add the vegetables, salt and pepper and sauté with the olive oil and garlic until the vegetables turn bright in color and become tender, about 3 to 6 minutes.4
Remove from the skillet and serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Cauliflower
- Main Ingredient > Vegetables > Peppers
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: KateL
On Sep 25, 2008
5 Stars, we loved the utter simplicity as part of our meal with Hello Vodka Prawns #287004 and white rice, we really love veggies and don't need much adornment. I chose about 2 cups each of sliced sweet onion, sliced button mushrooms, frozen green beans (the last steamed to avoid adding extra water). Due to lack of space in the pan, I first sauteed garlic, then sliced onion, then removed onion from pan to saute mushroom slices. I then added back sauteed onions and steamed green beans, and tossed, and covered until shrimp dish was done. I reheated for about 1 minute just before serving veggies on top of white rice, and then served shrimp on top. DH voted this as a meal to have in our regular rotation. Made for Sept 2008 Pick-a-Chef.
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