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Skillet Spring Veggies

(0 Votes)
Updated June 22, 2017
Skillet Spring Veggies
SERVES
6
SERVING SIZE
3/4 cup
COOK TIME
12 Min

Our Skillet Spring Veggies make the perfect go-along for your favorite chicken or fish dish. We used a tasty combo of veggies and cooked them all in one skillet, so you don't have to dirty a ton of dishes. Plus, they're cooked in a simple and flavorful sauce, which makes them even better.   

What You'll Need:
  • 1 tablespoon canola oil
  • 1 zucchini, cut into 1-inch chunks
  • 1 yellow squash, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 onion, cut into 1/2-inch chunks
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. In a large skillet over medium-high heat, heat oil until hot. Saute zucchini, yellow squash, bell pepper, onion, and asparagus 6 to 8 minutes, or until vegetables begin to soften, stirring occasionally.
  2. Meanwhile, in a small bowl, whisk vinegar, lemon juice, garlic, salt, and pepper. Stir vinegar mixture into vegetables and continue to cook 5 to 7 minutes, or until vegetables are tender, stirring occasionally.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 59
  • Calories from Fat 24
  • Total Fat 2.6g 4 %
  • Saturated Fat 0.3g 1 %
  • Trans Fat 0.0g 0 %
  • Protein 2.1g 4 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 104mg 4 %
  • Total Carbohydrates 7.9g 3 %
  • Dietary Fiber 2.3g 9 %
  • Sugars 4.7g 0 %

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