Julienned Summer Vegetable Medley Recipe

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“I created this when trying to recreate a fantastic dish we tried at a resort. It's a great source of fresh vegetables and is also low fat.” Charlene Chambers - Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 medium carrots, julienned
  • 1 medium red onion, halved and thinly sliced
  • 2 teaspoons canola oil
  • 2 medium yellow summer squash, julienned
  • 2 medium zucchini, julienned
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 55 calories, 2 g fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.


  1. In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender. Yield: 6 servings.
Originally published as Julienned Summer Vegetable Medley in Healthy Cooking August/September 2008, p62

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Reviewed Jul. 17, 2009

"I added half of a chopped red and green pepper for color and they really liked it. Dorothy Redd"

Reviewed Oct. 10, 2008

"Absolutely stunning and delicious side dish. I was searching for ways to use the bounty of vegetables I had on hand, and this is perfect. It really lets the flavor of the vegetables shine."

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