Recipe courtesy of Angel Potter
Sauteed Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 112
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 505
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock
Directions
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.