Ingredients
2 cups vegetables (any combination of fresh
frozen
or canned)
1/4 cup onion (chopped)
1/2 teaspoon Italian herbs
basil
or rosemary (dried
crushed)
1 tablespoon margarine or butter
Steps
Wash hands with soap and water.
If using canned (low-sodium) vegetables, drain, saving 2 tablespoons liquid.
Cook onion, herbs, and garlic in the margarine/ butter in a small saucepan until onion is tender.
Stir in the vegetables and liquid or add water as needed.
Cook and stir until heated through.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 59 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 37 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 19 mg |
| Iron | 1 mg |
| Potassium | 114 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Herbed Vegetables. Recipe source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.