Cooking Classy · by Jaclyn★ 5.0 (8)
Sauteed Vegetables
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 5%
CARBS 11G32% OF CAL
3G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 10G67% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of fresh vegetables including bell peppers, carrots, broccoli, and squash sautéed in olive oil with garlic and herbs, then finished with lemon juice. A healthy, versatile side.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 Tbsp olive oil
- 1 medium red bell pepper, (chopped)
- 2 medium carrots, (peeled and sliced fairly thin (1 cup))
- 1/2 medium red onion, (chopped (1 cup))
- 2 1/2 cups broccoli florets ((cut into bite size pieces))
- 1 medium yellow squash, (thick portion halved, all sliced)
- 1 1/2 tsp minced garlic
- 1 1/2 tsp fresh thyme leaves
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley
- 1 1/2 tsp fresh lemon juice
- 1/4 cup grated parmesan cheese, (optional, for serving)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 5%
CARBS 11G32% OF CAL
3G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 10G67% OF CAL
1G SAT9G 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
- 10m
- Sodium
- 316mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 47mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.