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Central Coast Stir-Fry Vegetables

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Submitted by kelly t

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

¼ 59
CUP ML CARROTS
¼ 59
CUP ML CELERY
¼ 59
CUP ML YELLOW SUMMER SQUASH
crooked neck *
¼ 59
CUP ML ZUCCHINI
¼ 59
CUP ML BROCCOLI FLORETS
¼ 59
CUP ML CAULIFLOWER FLORETS
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 3
EACH EACH GARLIC CLOVES
peeled and minced
½ 2.5
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
X X HOT CHILI PEPPERS
pinch *
¼ 1.3
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML OREGANO
¼ 59
CUP ML WHITE WINE
dry *
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
¼ 0.3
LEMON *

Directions

Cut carrots, celery, squash, and zucchini into ½ 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 75 79% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 32% • Vitamin C 20%
Calcium 2% • Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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