MIXED SPRING VEGETABLES
Ingredients
1 medium carrot, peeled 1 yellow squash 1 zucchini 2 tablespoons olive oil Pinch of salt and pepper
Instructions
1. Slice carrot in half lengthwise and cut into ½-inch pieces. 2. Cut zucchini and squash in half lengthwise and then in half lengthwise again, then cut into ½-inch pieces. 3. Place 3 quarts of water in a pot with a pinch of salt and bring to a boil. 4. Place carrots in the water and lower flame to medium. Cook for 2 minutes. 5. Add the squash and zucchini and cook for an additional 2 minutes.
6. Strain vegetables and transfer to a serving bowl. 7. Toss with olive oil and a pinch of salt and pepper.
Nutritional Information (per serving) Calories 80, total fat 7g, saturated fat 1g, cholesterol 0mg, sodium 160mg, total carbohydrate 3g, dietary fiber 1g, sugars 2g, protein less than 1g.
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