Italian Style Vegetables
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Ingredients
- 2 zucchini (small, cut into 1/2 inch pieces)
- 1/2 pound green beans (snapped into pieces)
- 1/2 cabbage (small, sliced thin or shredded)
- 2 cups corn kernels (or combination of favorite vegetables)
- 1 medium onion, sliced
- garlic (1 clove, minced, optional)
- 2 tablespoons olive oil
- 1 cup tomatoes (chopped)
- 1/2 teaspoon oregano (dry)
Instructions
- Wash hands with soap and water.
- Wash and trim vegetables. Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
- Heat oil in frying pan; cook onion over medium heat until soft.
- Add vegetables and oregano.
- Cook over medium heat for 5 to 7 minutes or until tender. Add chopped tomatoes at the last minute of cooking. Stir occasionally.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Nutrition
| Calories | 103 |
|---|---|
| Protein | 3 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 17 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pictorial Recipes Oregon State University Cooperative Extension Service