Sauteed Mini Vegetable Medley
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 506
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
1 pound assorted mini squash - patty pans and/or baby zucchini
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 pint cherry tomatoes
Salt and freshly ground black pepper
3 to 4 tablespoons chopped fresh dill
Handful flat-leaf parsley, chopped
Directions
- Halve the squash. Heat the extra-virgin olive oil in large skillet over medium-high heat. Saute the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 to 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.