Low Sodium Savory Mixed Vegetables
Elevate your side dish game with this vibrant and healthy Low Sodium Savory Mixed Vegetables recipe, packed with flavor and perfect for those seeking a heart-healthy option. Featuring a colorful medley of broccoli florets, sweet carrots, crisp red bell peppers, and tender zucchini, this recipe is seasoned with aromatic garlic powder, onion powder, dried thyme, and oregano for a bold, herbaceous kick—all without relying on added salt. A splash of fresh lemon juice and a sprinkle of parsley bring brightness and balance, making this quick and easy dish ideal for weeknight dinners or pairing with your favorite lean protein. Ready in just 25 minutes, this low-sodium vegetable stir-fry is a versatile, delicious way to enjoy fresh produce while keeping your diet in check.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 cup carrot, sliced
- 1 medium red bell pepper, sliced
- 1 small zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by washing and preparing all the vegetables. Cut the broccoli into small florets, slice the carrot thinly, and slice the red bell pepper and zucchini into thin strips.
In a large skillet, heat the olive oil over medium heat.
Add the sliced carrots to the skillet and sauté for about 3 minutes, allowing them to begin softening.
Add the broccoli florets and continue to sauté for another 3-4 minutes until vibrant and slightly tender.
Introduce the red bell pepper and zucchini to the skillet. Stir well to combine all the vegetables.
Sprinkle the garlic powder, onion powder, dried thyme, dried oregano, and black pepper over the vegetables. Stir to evenly distribute the seasoning.
Continue to cook, stirring frequently for an additional 5 minutes, or until the vegetables reach your desired level of tenderness.
Remove the skillet from heat and drizzle the fresh lemon juice over the vegetables. Toss gently to coat.
Garnish with chopped fresh parsley before serving.
Serve warm as a side dish or a main entrée with your choice of protein.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1201 mg | 26% | |
*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.
