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Sauté of Mixed Vegetables

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 2 cups cauliflower florets
  • 2 cups (1-inch) sliced green beans
  • 1 1/2 cups diagonally sliced carrot
  • 1 1/2 cups cubed peeled chayote (about 1/2 pound)
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 garlic cloves, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/3 cup chopped fresh cilantro

Nutrition Information

  • calories 61
  • caloriesfromfat 31 %
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.9 g
  • protein 2 g
  • carbohydrate 10.1 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 236 mg
  • calcium 41 mg

How to Make It

  1. Bring 3 quarts of water to a boil in a large Dutch oven. Add the cauliflower, and cook for 3 minutes. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes. Drain and rinse under cold water; drain well, and set aside.

  2. Heat oil in pan over medium heat. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro.

  3. Note: Zucchini can be substituted for chayote, if desired.