Low Fat California Medley
Brighten up your table with this vibrant and healthy Low Fat California Medley! Packed with colorful vegetables like broccoli, cauliflower, carrots, red bell peppers, and yellow squash, this recipe is a nutrient-rich feast for the eyes and the taste buds. Lightly steamed to preserve their natural crunch and vibrant hues, the veggies are drizzled with a zesty garlic-lemon dressing and finished with a sprinkle of fresh parsley for a refreshing, low-fat side dish that's both wholesome and delicious. Perfectly balanced with just a touch of olive oil, this dish is ideal for health-conscious eaters looking for a flavorful yet low-calorie option. With a prep time of just 15 minutes, it's a quick, easy, and versatile addition to any meal. Serve warm or at room temperature alongside grilled chicken, fish, or as part of a plant-based feast!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrot slices
- 1 medium red bell pepper, diced
- 1 medium yellow squash, sliced
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by washing all the vegetables thoroughly under cool, running water. Pat them dry with a clean kitchen towel or paper towel.
Prepare the broccoli and cauliflower by cutting them into small, bite-sized florets. Peel the carrot and slice it into thin rounds. Dice the red bell pepper, and slice the yellow squash into half-moon shapes.
Fill a large pot with about an inch of water and bring it to a boil over medium-high heat. Place a steamer basket over the pot and add the broccoli, cauliflower, and carrot slices to the basket. Cover the pot with a lid and steam for about 5-7 minutes, or until the vegetables are tender-crisp.
In the last 3 minutes of steaming, add the diced bell pepper and squash to the steamer basket. Continue steaming until all vegetables are just tender yet still vibrant in color.
Meanwhile, in a small bowl, combine the minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk together until well mixed.
Once the vegetables are done, remove them from the steamer basket and transfer to a large mixing bowl.
Pour the lemon and garlic mixture over the steamed vegetables and gently toss to ensure they are evenly coated.
Transfer the dressed California medley to a serving platter and sprinkle with fresh chopped parsley before serving.
Serve warm or at room temperature as a side dish to complement your main course.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1628 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
