Here’s a recipe for a quick and easy side dish of Sauteed Vegetables with herbs and garlic.
Sauteed Vegetables with Herbs & Garlic
A quick and healthy summer side dish...
Prep Time:10 min
Cook Time:12 min
3 large carrots, peeled, halved lengthwise, then cut on diagonal into 1/4-inch-thick slices
1 Tablespoon olive oil
6 cloves garlic, chopped
1 1/2 Tablespoons chopped fresh tarragon
1 Tablespoon chopped fresh thyme
4 large red bell peppers, cut lengthwise into 1/2-inch-wide strips
4 large zucchini, halved lengthwise, then cut on diagonal into 1/2-inch slices
4 large yellow crookneck squash, halved lengthwise, then cut on diagonal into 1/2-inch-thick slices
1 tablespoon butter
1. Cook carrot in pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
2. Heat oil in large pot over medium-high heat. Add garlic, tarragon, and thyme; sauté about 30 seconds. Add carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper.
Make ahead tip: Blanch carrots and cut up other vegetables a day ahead and chill them in a plastic bag overnight.
Nutritional Information per serving:
Serving size: 1/8th of the recipe
Calories per serving: 118
Fat per serving: 4.29g
Saturated Fat per serving: .64g
Sugar per serving: 10.28g
Fiber per serving: 6.04g
Protein per serving: 5.15g
Carbohydrates per serving: 19.2g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 3.5
More mixed vegetables recipes you might enjoy:
Sauteed Zucchini with Gruyere by Simply Recipes
Cilantro-Lime Mixed Vegetables with Peanuts by Fake Food Free
Steamed Vegetables in Parchment by Leite’s Culinaria