Food Faith Fitness · by Lori Mauer★ 5.0 (1)
Sautéed Vegetables
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 4%
CARBS 9G35% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 7G63% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed vegetables sautéed with garlic and thyme in olive oil. Quick, colorful, and naturally vegan, ready in 20 minutes.
sideamerican🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1/2 medium red onion (chopped)
- 2 medium carrots (peeled and sliced)
- 1 medium red bell pepper (chopped)
- 2 cups broccoli florets (cut into bite-size pieces)
- 1 medium zucchini (sliced)
- 1 tablespoon garlic (minced )
- 1 teaspoon fresh thyme leaves
- Salt and black pepper ( to taste)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh lemon juice
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 4%
CARBS 9G35% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 7G63% OF CAL
1G SAT6G 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
- 216mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 31mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.