Eating Bird Food · by Brittany Mullins★ 5.0 (1)
Sautéed Vegetables
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 6%
CARBS 15G48% OF CAL
4G FIBER0G ADDED6G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 7G49% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of fresh vegetables sautéed in butter and herbs until tender. Quick and easy, ready in under 20 minutes.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon olive oil
- 1 mediu red onion or yellow (roughly chopped)
- 1-2 large carrots (peeled and sliced into 1” rounds)
- 2 cloves garlic (minced or crushed)
- 1 medium zucchini (sliced into half moons)
- 1 medium yellow squash (sliced into half moons)
- 1 red bell pepper (chopped into 1” pieces)
- 1 small head broccoli (chopped into florets (1-1 ½ cups))
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- Ground pepper (taste)
- 1 Tablespoon salted butter
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 6%
CARBS 15G48% OF CAL
4G FIBER0G ADDED6G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 7G49% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 344mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 60mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.