Fresh Vegetable Medley

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This was based on a recipe from Dlife.com, but there weren't enough vegetables of enough different colours and texture for my taste so I revamped it. Still a very nice summer dish, low on carbs."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (166.8 g)
  • Calories 65.2
  • Total Fat - 2.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0 mg
  • Sodium - 98.8 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.9 g
  • Protein - 2.5 g
  • Calcium - 39.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 51.4 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl, combine 1 tablespoon chicken broth with mustard, olive oil, and vinegar. Set aside.

Step 2

Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes, or until tender.

Step 3

Add broccoli, cauliflower, green beans and remaining chicken broth to skillet. Cook covered for 3 minutes, until crisp-tender.

Step 4

Stir in mustard mixture and parsley and heat through, about 5 more minutes.

Tips & Variations


No special items needed.

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