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4 servings
suggest servings
| 1/4 | cup | carrots | |
| 1/4 | cup | celery | |
| 1/4 | cup | yellow squash | crooked neck |
| 1/4 | cup | zucchini | |
| 1/4 | cup | broccoli florets | |
| 1/4 | cup | cauliflower florets | |
| 2 | tablespoons | vegetable oil | |
| 3 | each | garlic cloves | peeled and minced |
| 1/2 | teaspoon | salt | optional |
| 1/4 | teaspoon | black pepper | |
| 1 | x | chili pepper | pinch |
| 1/4 | teaspoon | basil | |
| 1/4 | teaspoon | oregano | |
| 1/4 | cup | white wine | dry |
| 1 | tablespoon | parsley leaves | fresh, chopped |
| 1/4 | lemon |
Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces.
Break broccoli and cauliflower into small pieces.
Heat oil until almost smoking.
Add vegetables; stir to coat with oil.
Add garlic, salt, peppers, basil and oregano.
Simmer 1 minute. Add wine and simmer 2 minutes or until vegetables are cooked al dente.
Add parsley and squeeze in juice of lemon and serve immediately.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 310mg | 13% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 29% | Vitamin C | 13% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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