Low Fat Normandy Vegetables
Savor the delightful medley of flavors in this Low Fat Normandy Vegetables recipe—a vibrant, guilt-free dish that brings the best of garden-fresh produce to your table. Featuring a colorful array of carrots, zucchini, cauliflower, broccoli, green beans, and sweet bell peppers, this dish is gently simmered in a fragrant low-sodium vegetable broth infused with thyme, bay leaf, and garlic. Perfect as a healthy side or a light main course, this low-fat, nutrient-packed creation is ready in just 35 minutes, making it ideal for busy weeknights or meal prep. Bursting with natural flavors and textures, this recipe not only supports a balanced diet but also highlights the beauty of simple, wholesome cooking. Keywords: low fat, Normandy vegetables, healthy side dish, quick vegetarian recipe, vegetable medley, fresh thyme.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Zucchini
- 200 grams Cauliflower florets
- 200 grams Broccoli florets
- 150 grams Green beans
- 1 large Red bell pepper
- 1 small Yellow onion
- 500 ml Low-sodium vegetable broth
- 3 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables: Peel and slice the carrots into thin rounds, slice the zucchini into half-moons, cut the red bell pepper into strips, and finely chop the onion and garlic.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.
Add the carrots, cauliflower, and broccoli florets to the pot, stirring frequently for about 5 minutes until they begin to soften.
Add the red bell pepper, green beans, and zucchini, stirring to combine with the other vegetables.
Pour in the vegetable broth, then add the thyme sprigs and bay leaf.
Season with salt and black pepper. Stir well to ensure all vegetables are covered by the broth.
Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 12 minutes or until all vegetables are tender but not mushy.
Remove from heat, discard the thyme sprigs and bay leaf.
Serve the Normandy vegetables hot, garnished with additional fresh thyme if desired, as a side dish or as a light main course.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 45.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2785 mg | 59% | |
*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.
