Pan Roasted Vegetables
Recipe: #14338
September 22, 2014
Categories: Side Dishes, Beans, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Sodium, Vegetarian, more
"Inspired by a recipe from Cooking Light, this healthy dish works as a side dish or a main dish. It is a great filling for crisp or soft tacos with fresh tomatoes and lettuce, a topping for hot corn tortilla chips with cheese and jalapenos (nachos), or a more substantial meal over brown rice or pasta. Easy and versatile."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (144.1 g)
- Calories 65.9
- Total Fat - 3.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 10.2 mg
- Total Carbohydrate - 7.5 g
- Dietary Fiber - 2.5 g
- Sugars - 4.1 g
- Protein - 2.3 g
- Calcium - 32.2 mg
- Iron - 0.9 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Saute the mushrooms in olive oil to release some of the liquid and brown lightly.
Step 2
Stir in zucchini, onion, and garlic.
Step 3
Saute until the zucchini is fork tender.
Step 4
Stir in beans and crushed red pepper.
Step 5
Heat everything and season to taste before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
