Colorful Vegetable Saute Recipe

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

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This fresh-tasting mixture is so pretty and tasty—and a great way to enjoy your garden's bounty. A sprinkling of toasted sesame seeds adds a pleasant crunch to the savory saute. I love to cook and find that trying out new recipes for my large collection is one of my favorite "jobs"!
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 medium sweet red peppers, julienned
  • 2 medium green peppers, julienned
  • 2 medium zucchini, julienned
  • 4 medium carrots, julienned
  • 1 tablespoon olive or vegetable oil
  • 4 cups thinly sliced red cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cider or white wine vinegar
  • 1/4 cup water
  • 1 tablespoon sesame seeds, toasted

Directions

In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute. Yield: 8-10 servings.
Originally published as Colorful Vegetable Saute in Country Woman January/February 2000, p33

Nutritional Facts

1/2 cup: 45 calories, 1g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein.

  • 2 medium sweet red peppers, julienned
  • 2 medium green peppers, julienned
  • 2 medium zucchini, julienned
  • 4 medium carrots, julienned
  • 1 tablespoon olive or vegetable oil
  • 4 cups thinly sliced red cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons cider or white wine vinegar
  • 1/4 cup water
  • 1 tablespoon sesame seeds, toasted
  1. In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes. Add cabbage, salt and pepper; saute 1 minute longer. Combine vinegar and water; pour over the vegetables. Saute 3 minutes more. Sprinkle with sesame seeds; cook and stir for 1 minute. Yield: 8-10 servings.
Originally published as Colorful Vegetable Saute in Country Woman January/February 2000, p33

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