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Colorful Vegetable Medley Recipe
Colorful Vegetable Medley Recipe photo by Taste of Home

Colorful Vegetable Medley Recipe

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Here's a tasty way to get your daily veggies. Our Test Kitchen sprinkled this crisp-tender medley with fresh parsley, lemon juice and coriander. It's a quick side dish for any meal.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 2 medium yellow summer squash, sliced
  • 4 teaspoons olive oil
  • 1-1/2 cups fresh sugar snap peas
  • 1-1/2 cups halved cherry tomatoes
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup equals 101 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 159 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a large nonstick skillet, saute squash in oil for 3 minutes. Add peas and tomatoes; saute 2-3 minutes longer or until squash is crisp-tender. Sprinkle with the parsley, lemon juice, coriander, salt and pepper; toss to coat. Yield: 4 servings.
Originally published as Colorful Vegetable Medley in Country Woman June/July 2007, p36

Nutritional Facts

1 cup equals 101 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 159 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.

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