Vegetable Medley

By Totlxtc

Ingredients

• 1 * 1 teaspoon chicken bouillon granules
• 1/4 * 1/4 cup water
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon garlic powder
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 teaspoon plus 1 tablespoon olive oil, divided
• 2 * 2 cups fresh broccoli florets
• 2 * 2 medium carrots thinly sliced
• 1 * 1 large onion, sliced and quartered
• 1 * 1 cup sliced celery
• 2 * 2 medium zucchini, halved lengthwise and thinly sliced
• 1 * 1 medium sweet red pepper, thinly sliced
• 1 * 1 cup sliced fresh mushrooms
• 2 * 2 cups thinly sliced cabbage

Details

Servings 8

Preparation

Step 1

* In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil.
* In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender. Yield: 8 servings.


Nutritional Analysis: One serving (1 cup) equals 67 calories, 3 g fat (trace saturated fat), trace cholesterol, 473 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.