Garden Vegetable Medley Recipe

Garden Vegetable Medley Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.—Suzanne Pelegrin, Ocala, Florida

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Garden Vegetable Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Garden Vegetable Medley Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 cup reduced-sodium chicken broth
2 cups cherry tomatoes, halved

Directions

Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through. Yield: 8 servings.

Nutritional Analysis: One serving equals 36 calories, 0.55 g fat (0 saturated fat), 0 cholesterol, 11 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 vegetable.

Originally published as Garden Vegetable Medley in Taste of Home August/September 1995, p43