Sauté of Mixed Vegetables

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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

Note:

November 1995
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