1 SmartPts

SAUTEED JULIENNED VEGETABLES

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INGREDIENTS:

  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 8 oz zucchini, cut into julienne strips (with a mandolin)
  • 8 oz yellow squash, cut into julienne strips (with a mandolin)
  • 4 oz (1 medium) carrot, cut into julienne strips (with a mandolin)
  • salt and fresh cracked pepper, to taste

DIRECTIONS:

  1. Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  2. Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
  3. Makes 4 cups.

NUTRITION INFORMATION

Yield: 4, Serving Size: 1 cup

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  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 2
  • Calories: 66 calories
  • Total Fat: 4g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 24mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 2g

 

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