Garden saute
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | medium | Yellow summer squash; sliced |
| 1 | medium | Zucchini; sliced |
| ½ | cup | Fresh mushrooms; sliced |
| 1 | Tomato; cut into wedges | |
| ¼ | cup | Celery; chopped |
| ½ | teaspoon | Lemon juice |
| ¼ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Dill weed |
| ¼ | teaspoon | Italian seasoning |
| ⅛ | teaspoon | Fennel seed |
| ⅛ | teaspoon | Pepper |
| Squash; sliced | ||
Directions
In a large skillet coated with nonstick cooking spray, saute onion and garlic until softened. Add remaining ingredients; mix well. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender. Yield: 6 servings. Diabetic Exchanges: One ½-cup serving equals 1 vegetable; also, 19 calories, 8 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat.
Recipe by: Taste of Home Aug/Sept '97 Posted to MC-Recipe Digest V1 #772 by "Bob & Carole Walberg" <walbergr@...> on Sep 5, 1997