Low Sodium Sauteed Vegetables
Elevate your healthy eating game with this vibrant Low Sodium Sautéed Vegetables recipe, a quick and flavorful side dish that’s perfect for any meal. Packed with colorful red and green bell peppers, tender zucchini, aromatic red onion, and fresh garlic, this recipe features a medley of veggies sautéed to perfection in heart-healthy olive oil. A finishing touch of fresh basil, parsley, and a spritz of lemon juice infuses this dish with refreshing, zesty flavors, all while keeping sodium levels low. Ready in just 20 minutes, this easy and nutritious recipe is ideal for those seeking a wholesome, low-sodium option without compromising on taste. Pair it with your favorite protein or enjoy it as a light main course for a veggie-forward experience! Perfect for meal prep or a quick weekday dinner, these sautéed vegetables are sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 whole Zucchini
- 0.5 medium Red onion
- 3 cloves Garlic
- 0.25 cup Fresh basil leaves
- 0.25 cup Fresh parsley
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Wash and dry all vegetables and herbs.
Slice the red and green bell peppers into thin strips, discarding the seeds and stems.
Cut the zucchini into thin half-moons by slicing the zucchini in half lengthwise, then slicing crosswise.
Thinly slice the red onion.
Mince the garlic cloves.
Roughly chop the basil leaves and parsley.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the red onion and garlic to the skillet and sauté for 2 minutes until the onion is slightly softened and the garlic is fragrant.
Add the bell peppers and zucchini to the skillet. Stir well to coat the vegetables in the olive oil.
Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the black pepper, basil, and parsley. Stir to combine well and cook for an additional minute.
Remove from heat and drizzle lemon juice over the vegetables.
Toss the vegetables to ensure the lemon juice is evenly distributed.
Serve immediately as a healthy, low sodium side dish.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 25.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1279 mg | 27% | |
*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.
