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No-Fat Saute for Vegetables
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Authored By: Polly Pitchford, Full Spectrum Health™
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You can really taste the freshness of the vegetables.
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Diet Types: Low Fat, Vegan, Vegetarian
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Ingredients:
4 tablespoons water, broth, apple juice or wine1 1/2 cups summer squash, sliced into half moons1 1/2 cup zucchini, sliced into half moons1/2 red bell pepper, julienned1/8 cup fresh herb of choice (basil, dill, oregano)salt and pepper to taste
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Depending on the density of the vegetable you choose, heat 1-4 tablespoons of liquid of choice in a skillet until bubbling.
Add the vegies and stir.
Add a pinch of salt and stir again.
Add more liquid, 1 tablespoon at a time as needed until the vegies are to your preferred tenderness.
Add the fresh minced herb the last minute or 2 of cooking.
Salt and pepper to taste. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 19
Calories from Fat 2
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% Daily Value*
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| | Total Fat 0g | 0% | | | Sodium 3mg | 0% | | | Total Carbs 4g | 1% | | | Dietary Fiber 2g | 7% | | | Protein 1g | | | | Iron | 3% | | | Calcium | 2% | | | Vitamin B-6 | 5% | | | Vitamin C | 43% | | | Vitamin E | 1% | | | Vitamin A | 11% | | | Selenium | 0% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 1% | | | Pantothenic acid | 1% | | | Niacin | 2% | | | Thiamin | 7% | | | Folate | 6% | | | Potassium | 7% | | | Phosphorus | 3% | | | Magnesium | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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