COLORFUL VEGETABLE MEDLEY
Here's a tasty way to get your daily veggies. Our Test Kitchen sprinkled this crisp-tender medley with fresh parsley, lemon juice and coriander. It's a quick side dish for any meal.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute squash in oil for 3 minutes. Add peas and tomatoes; saute 2-3 minutes longer or until squash is crisp-tender. Sprinkle with the parsley, lemon juice, coriander, salt and pepper; toss to coat.
Nutrition Facts : Calories 101 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Laxmi Saud
[email protected]I can't wait to try this recipe. It looks so delicious!
Rowdy Smith
[email protected]This is a great recipe for a healthy and colorful side dish.
Goddess Smooth
[email protected]I'm not a huge fan of vegetables, but this dish was really good. The vegetables were cooked to perfection and the sauce was flavorful.
Lala Slala
[email protected]This dish was easy to make and so delicious. I used frozen vegetables and it still turned out great.
Faith Porter
[email protected]This vegetable medley was a hit! The colors were so vibrant and the vegetables were cooked perfectly. I especially loved the roasted carrots and parsnips.