Budget Bytes · by Beth Moncel★ 5.0 (7)
Simple Sautéed Vegetables
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 4%
CARBS 9G39% OF CAL
2G FIBER2G OTHER4G TOTAL SUGAR
FAT 6G61% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick sautéed mixed vegetables with carrots, zucchini, squash, and bell peppers. Colorful and easy, this goes with just about any main dish.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 carrots ($0.24)
- 1 zucchini ($0.93)
- 1 yellow squash ($1.10)
- 1/2 red bell pepper* ($0.74)
- 1 Tbsp cooking oil ($0.04)
- 1/4 tsp dried basil ($0.03)
- 1/8 tsp dried oregano ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 1 Tbsp butter ($0.12)
- 1 Tbsp chopped fresh parsley (optional) ($0.05)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 4%
CARBS 9G39% OF CAL
2G FIBER2G OTHER4G TOTAL SUGAR
FAT 6G61% OF CAL
1G SAT5G 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
- 113mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 37mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.