Low Sodium Verdure Miste
Discover the vibrant flavors of 'Low Sodium Verdure Miste,' a healthy and colorful medley of fresh vegetables that’s perfect for any mealtime. This low-sodium recipe features sautéed zucchini, yellow squash, carrots, red bell pepper, green beans, and juicy cherry tomatoes, all infused with aromatic garlic, fresh thyme, and rosemary. Lightly drizzled with olive oil and brightened with a splash of lemon juice, these vegetables are cooked to perfection—tender yet crisp—for a delightful texture and natural flavor. Ready in just 35 minutes, this dish is ideal as a nutrient-packed side or served over rice, quinoa, or pasta for a wholesome vegetarian entrée. Embrace the goodness of fresh ingredients with this heart-healthy and flavor-forward masterpiece!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 3 medium Carrots
- 1 large Red bell pepper
- 200 grams Green beans
- 150 grams Cherry tomatoes
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary leaves
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
Wash and dry all the vegetables thoroughly.
Slice the zucchini and yellow squash into half-moons about 1/4 inch thick.
Peel the carrots and slice them into thin rounds.
Core and slice the red bell pepper into thin strips.
Trim the ends of the green beans and cut them into 2-inch pieces.
Halve the cherry tomatoes and set them aside.
Mince the garlic cloves finely.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the carrots to the pan and cook for 4-5 minutes, stirring occasionally.
Add the zucchini, yellow squash, red bell pepper, and green beans to the skillet. Stir well to combine and cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the cherry tomatoes, fresh thyme, fresh rosemary, black pepper, and water to the skillet. Stir to combine and cook for 2-3 more minutes, allowing the tomatoes to soften slightly.
Remove the skillet from heat and drizzle the lemon juice over the vegetables. Toss lightly to combine.
Taste and adjust with additional lemon juice or herbs as desired. Serve warm as a side dish or over rice, quinoa, or pasta for a fulfilling main course.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4144 mg | 180% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 64.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3551 mg | 76% | |
*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.
