Sauteed Spring Vegetables Recipe

Name: Sauteed Spring Vegetables Recipe
Total time: 30 min
Yield: 9
Cuisine: Asian

Recipe By Taste Of Home

Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (reducing the salt due to the soy sauce). Use red pepper flakes for a little added heat. Billy Hensley, Mount Carmel, Tennessee.

3.9

22 Rating -

Rate

Vegdiet

30minstotal

20minsPrep

10minsCook

30m.total

20m.Prep

10m.Cook

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Ingredients for Sauteed Spring Vegetables Recipe

0.22 Medium yellow summer squash, sliced
0.11 pound Fresh asparagus, trimmed and cut into 1 1/2 inch pieces
0.11 Medium zucchini, sliced
0.11 Small red onion, cut into thin wedges
0.11 cup Green pepper strips
0.06 cup Sweet red pepper strips
As required Marinade
0.03 cup Olive oil
0.22 tablespoon Balsamic vinegar
0.11 tablespoon Lemon juice
0.22 Garlic cloves, minced
0.06 teaspoon Salt
0.06 teaspoon Pepper
1/100 teaspoon 1/2 crushed red pepper flakes

Nutrition
value

calories per serving

7 g Fat2 g Protein3 g Carbs3 g FiberOther

Current Totals

Fat
7g
Protein
2g
Carbs
3g
Fiber
3g

MacroNutrients

Carbs
3g
Protein
2g
Fiber
3g

Fats

Fat
7g

Vitamins & Minerals

Calcium
25mg
Iron
2mg
Vitamin A
218mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
49mcg
Vitamin B12
0mcg
Vitamin C
39mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
23mg
Manganese
< 1mg
Phosphorus
38mg
Selenium
2mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste Of Home