Vegetable saute

Summer Vegetable Salute


1 teaspoon olive oil

1/2 cup sweet onion, sliced

1 garlic clove, finely chopped

3 new potatoes, tiny, quartered

3/4 cup carrots, sliced

3/4 cup asparagus pieces

3/4 cup sugar snap peas or green beans

1/2 cup radishes, quartered

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dill (dried)

Directions: Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute. Stir in the potatoes and carrots. Cover, turn the heat to low and cook until almost tender, about 4 minutes. If the vegetables start to brown, add a tablespoon or two of water. Now add the asparagus, peas, radishes, salt, pepper and dill. Cook, stirring often, until just tender, about 4 minutes more. Serve immediately.

Nutrition: Serves 4. Per serving (1/4 recipe): 138 calories, 1 gram total fat, 177mg sodium, 29g total carbohydrate, 5g dietary fiber, 4g protein and 4g total sugar.

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