Sauteed Baby Vegetables |
Course : Vegetables
Serves: 6 |
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Ingredients:
1 tablespoon low-calorie margarine |
12 small baby zucchini |
12 small baby carrots |
12 small baby yellow squash |
1/4 cup low-fat low-sodium chicken broth |
1 teaspoon fresh ground pepper |
1 dash salt -- optional |
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Preparation / Directions:
Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes.
Add the broth and saute for 4 minutes. Season with pepper and salt and serve.
6 servings/Serving size: 1/2 cup
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Nutritional Information:
12 Calories (kcal); trace Total Fat; (11% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 52mg Sodium |
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