Basil-Vegetable Saute
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
cut into 3 inch pieces |
|
| 1 | medium |
zucchini
cut into 3x 1/4 inch strips |
|
| 1 | medium |
green bell peppers
cut into 1/4 inch strips |
|
| 1 | medium |
sweet red bell peppers
cut into 1/4 inch strips |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
basil
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
cut into 3 inch pieces |
|
| 1 | medium |
zucchini
cut into 3x 1/4 inch strips |
|
| 1 | medium |
green bell peppers
cut into 1/4 inch strips |
|
| 1 | medium |
sweet red bell peppers
cut into 1/4 inch strips |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
basil
chopped fresh |
|
Directions
Coat a large skillet with cooking spray; add oil.
Place over medium- high heat until hot. Add garlic; stir fry 1 min. Add reserved vegetables; stir fry 2 min. Add basil.
Cover and reduce heat. Cook 2 min. Serve immediately.
