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RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Summer Squash with Cherry Tomatoes
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Summer
Squash with Cherry Tomatoes |
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Perfect summer
side dish to fish...
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1
Tbs |
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olive oil |
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2
cups |
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sliced summer squash |
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¼
cup |
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diced roasted red pepper |
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1
cup |
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cherry tomatoes |
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1
cup |
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fresh corn kernels (about 1 large ear) |
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1/3
cup |
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sliced celery (optional) |
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2
Tbs |
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chopped fresh mint or basil |
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Heat oil in
large skillet. Add squash and sauté, stirring
frequently, for 3 minutes over medium-high heat.
Stir in peppers, tomatoes, corn and celery (if
using). Lower heat to medium and continue
cooking, stirring frequently, for another 5
minutes. The vegetables should be barely cooked
through and retain their texture. Stir in the
herbs just before serving. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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87.44 |
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Calories From Fat (39%) |
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34.26 |
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% Daily Value |
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Total Fat
3.95g |
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6% |
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Saturated Fat 0.53g |
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3% |
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Cholesterol
0.00mg |
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0% |
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Sodium
19.21mg |
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1% |
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Potassium
378.00mg |
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11% |
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Carbohydrates
13.14g |
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4% |
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Dietary Fiber 2.43g |
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10% |
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Sugar 2.64g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.71g |
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Protein
2.47g |
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5% |
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WW Points 1.5 |
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Recipe Source |
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Legal Seafoods Cookbook |
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Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"Perfect for summer. I used fresh tomatoes and basil from my
garden, and got fresh corn on the cob at the Farmer's Market!"
-Marshfield, MA
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