Vegan: Garden Saute

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From Taste of Home, August/September, 1997

 

 

* Exported from MasterCook *

 

Garden Saute

 

Recipe By :Taste of Home, August/September, 1997

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup red onion -- chopped

1 clove garlic -- minced

1 medium yellow summer squash -- sliced

1 medium zucchini -- sliced

1/2 cup fresh mushrooms -- sliced

1 tomato -- cut into wedges

1/4 cup celery -- chopped

1/2 teaspoon lemon juice

1/4 teaspoon dried rosemary

1/4 teaspoon dill weed

1/4 teaspoon Italian seasoning

1/8 teaspoon fennel seed

1/8 teaspoon pepper

 

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 1/2 cup serving equals 1 vegetable; also, 19 calories,

8 mg. sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat.

 

 

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Per Serving (excluding unknown items): 15 Calories; trace Fat (8.6% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : " Reports Nena Williams of Dallas, Texas, 'I love to make Garden Saute

for dinner parties. It's a fun, colorful side dish seasoned with flavorful

herbs.' "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0