Sautéed Vegetables—One Healthy, Nonfattening Bite After Another.

Name: Sautéed Vegetables—One Healthy, Nonfattening Bite After Another.
Yield: serves 4
Ingredients: 1/2 cup olive or canola oil; 2 cups of any combination of:; Broccoli, cut into florets; Green or red cabbage, shredded; Cauliflower, cut into florets; Peeled and cubed eggplant; Any color onion, sliced; White button, portobello, oyster, or shiitake mushrooms, sliced; Any color bell pepper, cored, seeded, and cut into thin strips; Yellow summer squash or zucchini, cubed or sliced; Ripe tomatoes, cut into wedges; 3 cloves garlic, chopped (optional); Garlic salt or salt to taste; 2 tablespoons chopped fresh flat-leaf parsley; 1 or 2 teaspoons low-sugar balsamic vinegar (1 gram sugar); 1/2 lemon

January 24, 2012

Cooks' Note

This is the authors’ favorite cooked vegetable dish. It is quick and easy to cook and once mastered really requires no measuring of quantities. The resulting flavors, while varying somewhat, will always be tasty and also nutritious.

Recipe notes

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