Recipes

Recipe: Summer Vegetable Sauté

May 23, 2011

Servings: 6

Ingredients:

  • 2 Tbsp. margarine
  • 2 cups zucchini, sliced
  • ½ cup green bell pepper, diced
  • 10 oz. canned low-sodium corn
  • 2 Tbsp. chopped pimiento
  • 1/8 tsp. garlic powder
  • 1/8 tsp freshly ground black pepper

Directions:

Heat margarine in a large skillet. Add remaining ingredients and sauté until vegetables are tender, about 15 minutes.

Nutrient Analysis per ½ cup serving
Calories 81
Carbohydrates 9 g
Fat 4 g
Phosphorus 38 mg
Potassium 175 mg
Protein 2 g
Sodium 38 mg

Categories: Recipes