Low Fat Sauteed Vegetables
Brighten your plate with this vibrant recipe for Low Fat Sautéed Vegetables, a quick and nutritious dish that's perfect for any meal. Packed with colorful bell peppers, tender zucchini, crisp carrots, and earthy broccoli florets, this recipe is a feast for both the eyes and the palate. Enhanced by a hint of garlic, a touch of extra virgin olive oil, and a refreshing splash of lemon juice, these sautéed vegetables offer a guilt-free burst of flavor. Ready in just 25 minutes, this healthy and easy recipe is ideal for those seeking a low-fat, vegetarian option filled with vitamins and fiber. Serve it as a delicious side dish or enjoy it as a light, wholesome main course. Perfectly balanced and irresistibly simple, this dish turns fresh vegetables into a quick culinary masterpiece!
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Recipe Information
Ingredients
- 2 medium bell peppers (red, yellow, or green)
- 1 medium zucchini
- 1 large carrot
- 1 cup broccoli florets
- 0.5 medium red onion
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Wash all the vegetables thoroughly under cold running water.
Slice the bell peppers into thin strips, about 1/4 inch wide.
Cut the zucchini into half-moon slices, approximately 1/4 inch thick.
Peel and julienne the carrot into matchstick-sized pieces.
Cut the broccoli into small bite-sized florets.
Slice the red onion into thin wedges.
Peel and mince the garlic cloves.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is heated, add the minced garlic and sauté for about 30 seconds until fragrant, but not browned.
Add the sliced onions and cook for another minute until they start to soften.
Increase the heat to medium-high, and add the bell peppers, carrot, and broccoli. Stir constantly for about 4 minutes.
Add the zucchini slices, continuing to sauté for an additional 4 minutes, or until all vegetables are tender-crisp.
Season the vegetables with salt and black pepper.
Drizzle lemon juice over the vegetables, toss to combine, and sauté for another 1 minute.
Transfer the sautéed vegetables to a serving dish and serve hot.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 32.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1365 mg | 29% | |
*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.
