Sauté of Mixed Vegetables

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 31%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2g
  • Carbohydrate: 10.1g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 236mg
  • Calcium: 41mg


  • 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


  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.
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