Vegetable Confetti
Yield
2 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
shredded |
|
| 1 | small |
yellow summer squash
shredded |
|
| 2 | each |
carrots
shredded |
|
| 1 | small |
onions
thin, sliced |
|
| 2 | tablespoons |
water
|
|
| 2 | teaspoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
zucchini
shredded |
|
| 1 | small |
yellow summer squash
shredded |
|
| 2 | each |
carrots
shredded |
|
| 1 | small |
onions
thin, sliced |
|
| 3E+1 | ml |
water
|
|
| 1E+1 | ml |
margarine
|
|
Directions
Combine the zucchini, yellow squash, carrots, onion and water in a skillet.
Cover and cook over medium heat for 4 to 5 minutes or until the vegetables are tender.
Add the margarine. Sauté uncovered until all the moisture has evaporated.
Serve immediately.
