Technicolor Vegetable Saute

By Fruits & Veggies - More Matters
Orange juice and thyme compliment the natural sweetness of the vegetables in this recipe.

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  • Prep Time: 25 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, Green


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.

Nutritional Information

  • 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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