Sautéed Peppers, Asparagus, and Zucchini

By Valarie

Ingredients

• 2 teaspoons olive oil
• 1 large red sweet pepper, stemmed, seeded, and thinly sliced
• 1 large yellow sweet pepper, stemmed, seeded, and thinly sliced
• 1 medium zucchini, thinly sliced
• 4 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 teaspoons butter
• 1/2 teaspoon finely snipped fresh thyme

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.

Stir in garlic, salt, and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately. Makes 4 servings (3/4 cup per serving)

Servings Per Recipe: 4 PER SERVING: 75 cal., 4 g total fat (1 g sat. fat), 4 mg chol., 90 mg sodium, 9 g carb. (2 g fiber, 4 g sugars), 2 g pro.

Vegetables (d.e): 1.5; Fat (d.e): 1;