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| No-Fat Saute for Vegetables |
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| Authored By: Polly Pitchford, Full Spectrum Health™ |
| You can really taste the freshness of the vegetables. |
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| Diet Types: Low Fat, Vegan, Vegetarian |
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Ingredients:
- 4 tablespoons water, broth, apple juice or wine
- 1 1/2 cups summer squash, sliced into half moons
- 1 1/2 cup zucchini, sliced into half moons
- 1/2 red bell pepper, julienned
- 1/8 cup fresh herb of choice (basil, dill, oregano)
- salt and pepper to taste
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| Serves: 4 |
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| Cooking Time: Under 30 minutes |
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| Instructions: |
| Depending on the density of the vegetable you choose, heat 1-4 tablespoons of liquid of choice in a skillet until bubbling. Add the vegies and stir. Add a pinch of salt and stir again. Add more liquid, 1 tablespoon at a time as needed until the vegies are to your preferred tenderness. Add the fresh minced herb the last minute or 2 of cooking. Salt and pepper to taste. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4 |
| Amount Per Serving |
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Calories 19
Calories from Fat 2 |
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| % Daily Value* |
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| Total Fat 0g |
0% |
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| Sodium 3mg |
0% |
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| Total Carbs 4g |
1% |
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| Dietary Fiber 2g |
7% |
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| Protein 1g |
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| Iron |
3% |
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| Calcium |
2% |
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| Vitamin B-6 |
5% |
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| Vitamin C |
43% |
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| Vitamin E |
1% |
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| Vitamin A |
11% |
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| Selenium |
0% |
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| Manganese |
10% |
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| Copper |
5% |
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| Zinc |
1% |
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| Pantothenic acid |
1% |
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| Niacin |
2% |
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| Thiamin |
7% |
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| Folate |
6% |
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| Potassium |
7% |
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| Phosphorus |
3% |
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| Magnesium |
6% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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