Sauteed Julienned Summer Vegetables

7 20 67
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Sauteed Julienned Summer Vegetables
Health Highlights


1 tbsp Extra virgin olive oil
1/4 cup Red onion (deiced)
3 clove(s) Garlic (minced)
1 large Zucchini (julienned)
1 medium Summer squash (julienned)
1 medium Carrots (julienned)
1 pinch Salt and pepper


Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm.

Adjust salt as needed and serve hot.

Nutrition Facts

Per Portion

Calories 67
Calories from fat 35
Calories from saturated fat 5.2
Total Fat 3.8 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 42 mg
Potassium 409 mg
Total Carbohydrate 7.2 g
Dietary Fiber 2.1 g
Sugars 4.2 g
Protein 1.9 g

Dietary servings

Per Portion

Vegetables 2.4

Energy sources


Meal Type(s)