Green Veggie Medley

Main Dishes, Vegetarian, <21g carb, <151 cal,

Per Serving Green Veggie Medley
Makes: 8 servings
Serving Size: 1/2 cup
Calories	60
Fat	3.5	g
Saturated Fat	0.5	g
Trans Fat	0	g
Carbohydrate	6	g
Fiber	2	g
Sugars	3	g
Cholesterol	0	mg
Sodium	145	mg
Potassium	235	mg
Protein	2	g
Phosphorus	45	mg
Choices: Vegetable 1, Fat 1

Ingredients

2	Tbsp.	olive oil, divided
6		scallions, chopped
1	cup	fresh peas or frozen peas, thawed
1/2	lb.	fresh asparagus, trimmed and cut diagonally into 2-inch lengths
3	med.	tomatoes, seeded and diced
1/2	tsp.	sea salt
1/4	tsp.	freshly ground black pepper
1	small	zucchini, unpeeled, halved lengthwise and sliced into half-moons
2/3	cup	water

In a large skillet, heat 1 Tbsp. of the oil over medium heat. Add the scallions and sauté for 1 to 2 minutes, until they are glistening. Add the peas and asparagus, and cook for 3 minutes. Add the tomatoes and cook for 2 minutes. Add the salt and pepper, and cook for 1 minute.
Add the zucchini and water. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 to 18 minutes, just until the vegetables are tender. Drizzle the remaining 1 Tbsp. of olive oil on the vegetables to serve.