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Sauteed Summer Vegetables
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 224
% Daily Value**
Total Fat 15g
22%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 1185mg
49%
Total Carbohydrate 23g
8%
Dietary Fiber 8g
32%
Sugars 4g
Protein 5g
Vitamin A  23%Vitamin C  87%
Calcium  10%Iron  14%
Potassium  29%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sauteed Summer Vegetables

Recipe Tags: Vegetable Recipes

Date Added: April 27, 2020

Ingredients:

2 Tablespoons Vegetable Oil vegetable
1 Tomato peeled,seeded,cubed
1 Bell Pepper diced
1 Teaspoon Sugar brown, packed
1/2 Teaspoon Chili Powder (up to 2)
4 Squash summer
4 Onions green
1 Teaspoon Salt garlic
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Directions:

1. Heat oil in large skillet.

2. Wash, slice, and add squash. Thinly slice green onions and bell pepper and add.

3. Cook until tender, about 15-20 minutes. Coarsely chop tomato and add to skillet with salt, chili powder, and sugar.

4. Cook a few more minutes, just until tomatoes are soft.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 87% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Natural Sweeteners, Hot Pepper, Onion allergies.
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