Veggie Saute 10/29/09 Recipe

Looking for an easy Veggie Saute 10/29/09 recipe? Learn how to make Veggie Saute 10/29/09 using healthy ingredients.


Submitted by bumbiema

Makes 4 servings



Beans, corn & squash in a savory stewed tomato base. Great over rice.

Recipe Ingredients for Veggie Saute 10/29/09

1 squash, summer, diced
1 1/2 cups corn, frozen
3/4 cup green peas
15 oz. cannellini beans, drained
14 1/2 oz. tomatoes, stewed, Mexican style
2 tbsp. olive oil
2 tsp. onion, minced
2 tsp. shallots, minced
2 tsp. garlic, minced
1 tsp. salt

Recipe Directions for Veggie Saute 10/29/09

  1. Heat large saute pan. Add olive oil. When hot add onions, shallots,& garlic. Saute until golden, stirring often.

  2. Dice squash add add to pan. Add frozen corn kernels & peas. Saute all together until veggies are thawed.

  3. Add tomatoes & beans. Stir. Break up tomatoes. Saute on medium until everything is heated through; simmer 10-15 minutes.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 356.0g
Amount Per Serving
Calories
516
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
628mg
26%
Potassium
2103mg
60%
Total Carbohydrates
85.3g
28%
Dietary Fiber
31.3g
125%
Sugars
9.4g
Protein
30.0g
Vitamin A 26% Vitamin C 69%
Calcium 18% Iron 56%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • High in vitamin C
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