Emily Bites · by Emily Bites
Summer Vegetable Sauté
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 4%
CARBS 12G63% OF CAL
3G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 3G35% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple sauté of fresh summer vegetables including corn, squash, green beans, and bell peppers. This bright, colorful side is ready in 20 minutes and complements any main.
sideamerican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- ½ a medium red onion (sliced thin)
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced yellow squash
- 1 cup cut fresh green beans (cut into 1-inch pieces)
- 1 cup corn kernels (I used fresh, raw kernels cut off the cob, but frozen kernels would also work)
- 1 medium bell pepper (sliced and cut into 1-inch sticks (I used an orange one))
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- 2 garlic cloves (minced)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 4%
CARBS 12G63% OF CAL
3G FIBER0G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 3G35% OF CAL
0G SAT2G 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
- 210mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 344mg
- Calcium
- 26mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.