Pan Roasted Vegetables
Created by Mary on September 22, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Recipe #14338
Ingredients
- 2 tablespoons oil (olive oil)
- 8 ounces button mushrooms, quartered
- 2 medium zucchini, quartered lengthwise and sliced in half inch pieces
- 1/2 large yellow onion, chopped
- 2 cloves garlic, chopped
- 1 can (15 ounce) beans, rinsed (use black, pinto, navy beans or chickpeas)
- 1/4 teaspoon crushed red pepper
- Kosher salt and ground black pepper to taste
How to Make
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Step 1: Saute the mushrooms in olive oil to release some of the liquid and brown lightly.
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Step 2: Stir in zucchini, onion, and garlic.
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Step 3: Saute until the zucchini is fork tender.
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Step 4: Stir in beans and crushed red pepper.
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Step 5: Heat everything and season to taste before serving.
Nutritional Facts
- 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