Green Veggie Medley
Per ServingGreen 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 | ||
- Makes: 8 servings
- Serving Size: 1/2 cup
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
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 |
Directions
- 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.
