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Sesame Vegetables

 Sesame Vegetables
When I go out to my garden in summer to "pick" dinner, my family knows I plan to fix this tasty medley. It's just as good during cold weather months using fresh supermarket produce.
13 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 cups fresh cauliflowerets
  • 2-1/2 cups cut fresh green beans
  • 4 cups fresh broccoli florets
  • 3-1/2 cups fresh snow peas
  • 2 small yellow summer squash, cubed
  • 2 small zucchini, cubed
  • 1 small onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce

Directions

  • Place cauliflower and beans in a steamer basket; place in a large
  • saucepan over 1 in. of water. Bring to a boil; cover and steam for
  • 8-10 minutes or until crisp-tender, adding broccoli and snow peas
  • during the last 4 minutes.
  • Meanwhile, in a small skillet, saute the yellow squash, zucchini and
  • onion in 2 tablespoons oil until tender. Remove from the heat; stir
  • in the sugar, sesame seeds, lemon juice, soy sauce and remaining
  • oil.
  • Transfer cauliflower mixture to a large serving bowl; add squash
  • mixture and toss to coat. Yield: 13 servings.

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Sesame Vegetables (continued)

Nutritional Facts: 3/4 cup equals 84 calories, 4 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.