Sauteed Julienned Summer Vegetables

Servings: 4 • Size: 1 cup • Old Points: 1 pts • Weight Watcher Points+: 2 pt Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg

Sauteed Julienned Summer Vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoons extra virgin olive oil

  • ¼

    cup red onion, diced

  • 3

    cloves garlic, minced

  • 8

    oz zucchini, cut into julienne strips (with a mandolin)

  • 8

    oz yellow squash, cut into julienne strips (with a mandolin)

  • 4

    oz (1 medium) carrot, cut into julienne strips (with a mandolin)

  • salt and fresh cracked pepper, to taste

Directions

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes. Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot. Makes 4 cups.


Nutrition

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