Technicolor Vegetable Sauté

DIFFICULTY LEVEL

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Ingredients

  • 2/3 cup (1 large) red beets, peeled and 1” diced
  • 1 cup baby carrots (2” pieces), scrubbed
  • 1 1/3 cups pattypan squash, ends removed, cut into thin wedges
  • 1 2/3 cups green beans cut in 2 1/2” pieces
  • Butter-flavor cooking spray
  • 2 tablespoons orange juice concentrate
  • 1/2 teaspoon dry thyme leaves
  • 1/4 teaspoon garlic powder
  • 1 cup black olives, pitted

Instructions

  1. Steam beets until crisp tender, about 5 minutes; set aside.
  2. Steam carrots and squash about 3-4 minutes, add green beans and continue steaming just until crisp tender.
  3. Coat large nonstick skillet with cooking spray (approx. 3-4 second spray).
  4. Add orange juice concentrate, thyme, garlic powder and olives and heat over medium high heat.
  5. Stir in carrot mixture and heat through; sprinkle with beets and serve.

Nutritional Information

Serving Size: 3-4
Calories: 92
Total Fat: 3  g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 8 g
Sodium: 311 mg
Carbs: 15 g
Protein: 2 g

Source:

Fruits & Vegetables More Matters

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