Low Fat Mixed Vegetable Medley
Elevate your healthy eating with this vibrant and flavorful Low Fat Mixed Vegetable Medley, a perfect dish for anyone seeking a quick, nutritious meal bursting with color and freshness! Featuring a delightful mix of carrots, broccoli, red bell pepper, zucchini, yellow squash, and snap peas, this recipe brings together crunch and natural sweetness with a touch of garlic and fresh basil. Lightly sautéed in extra virgin olive oil and simmered in low-sodium vegetable broth with a hint of lemon juice, these vegetables retain their crisp texture while absorbing layers of flavor. Ready in just 30 minutes, this low-fat, gluten-free option makes an excellent side dish or light main course, ideal for busy weeknights or meal prepping. Packed with vitamins, antioxidants, and taste, this recipe is a must-try! Keywords: low fat vegetable recipe, quick healthy recipes, gluten-free vegetable medley, sautéed vegetables.
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Recipe Information
Ingredients
- 2 medium, peeled and sliced carrot
- 2 cups broccoli florets
- 1 medium, seeded and sliced red bell pepper
- 1 medium, sliced zucchini
- 1 medium, sliced yellow squash
- 1 cup snap peas
- 1 tablespoon extra virgin olive oil
- 2 cloves, minced garlic
- 0.5 cup low sodium vegetable broth
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing all the vegetables. Peel and slice the carrots, cut the broccoli into small florets, seed and slice the red bell pepper, and slice the zucchini and yellow squash. Trim the ends from the snap peas.
Heat a large non-stick skillet over medium heat and add the olive oil.
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant.
Add the carrots and broccoli to the skillet and sauté for 3-4 minutes, stirring occasionally.
Stir in the red bell pepper, zucchini, yellow squash, and snap peas. Cook for another 3-4 minutes or until the vegetables are slightly tender yet still crisp.
Pour in the vegetable broth and lemon juice. Stir and allow the vegetables to simmer for another 3-4 minutes.
Add the chopped basil and season with salt and black pepper. Stir to combine.
Remove the skillet from heat and let the vegetables sit for about a minute to absorb the flavors.
Serve warm as a side dish or a light, healthy main course.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 36.9 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1573 mg | 33% | |
*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.
