Fresh Vegetable Medley
Recipe: #10364
August 22, 2013
Categories: Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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