Technicolor Vegetable Saute
By Fruits & Veggies - More Matters
Orange juice and thyme compliment the natural sweetness of the vegetables in this recipe.
2/3 cup (1 large) red beets, peeled and 1” diced
1 cup baby carrots (2” pieces), scrubbed
1 1/3 cups pattypan squash, ends removed, cut into thin wedges
1 2/3 cups green beans cut in 2 1/2” pieces
Butter-flavor cooking spray
2 tablespoons orange juice concentrate
1/2 teaspoon dry thyme leaves
1/4 teaspoon garlic powder
1 cup black olives, pitted
Steam beets until crisp tender, about 5 minutes; set aside. Steam carrots and squash about 3-4 minutes, add green beans and continue steaming just until crisp tender. Coat large nonstick skillet with cooking spray (approx. 3-4 second spray). Add orange juice concentrate, thyme, garlic powder and olives and heat over MEDIUM-HIGH heat. Stir in carrot mixture and heat through; sprinkle with beets and serve.
Each serving provides: An excellent source of vitamins A and C, and a good source of folate and fiber.
- Calories: 105
- Carbohydrates: 16g
- Total Fat: 4.4g
- Cholesterol: 0mg
- Saturated Fat: 0.6g
- Dietary Fiber: 5g
- % of Calories from Fat: 35%
- Sodium: 330 mg
- Protein: 2g
- Recipe Credit
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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