Low Sodium Mixed Vegetable Medley
Brighten up your plate with this vibrant and nutritious Low Sodium Mixed Vegetable Medley! This heart-healthy recipe is a colorful celebration of fresh vegetables, including broccoli, carrots, red bell peppers, zucchini, and juicy cherry tomatoes, all lightly sautéed in olive oil and garlic for a rich yet wholesome flavor. Seasoned with aromatic dried oregano, freshly cracked black pepper, and a splash of zesty lemon juice, this dish proves that you don’t need salt to make a flavorful side. Ready in just 30 minutes, this gluten-free, vegan, and low-sodium vegetable medley is perfect for a quick weeknight dinner or a healthy addition to your meal prep lineup. Garnished with fresh parsley for an added burst of freshness, it’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrot, sliced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
1. Begin by preparing the vegetables: Cut the broccoli into small florets, peel and slice the carrot, dice the red bell pepper, and slice the zucchini. Halve the cherry tomatoes.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced carrots and broccoli florets to the skillet. Stir occasionally and cook for about 5 minutes or until they are starting to become tender.
5. Add the red bell pepper and zucchini to the skillet. Continue to cook, stirring occasionally, for another 5 minutes until all vegetables are tender-crisp.
6. Stir in the halved cherry tomatoes, dried oregano, and black pepper. Cook for an additional 2 minutes to let the flavors combine.
7. Remove the skillet from the heat and drizzle with lemon juice.
8. Before serving, sprinkle the chopped fresh parsley over the mixed vegetables. Serve hot and enjoy your nutritious low sodium vegetable medley.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1642 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.
