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Julienned Summer Vegetable Medley

“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

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
3/4 cup: 55 calories, 2g fat (0 saturated fat), 0 cholesterol, 226mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.
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Reviews

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Average Rating:
  • redd dorothy
    Jul 17, 2009

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

  • Pinstripes
    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.

  • joedebfry
    Aug 14, 2008

    No comment left