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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 8 Servings

Ingredients

2 zucchini (small
cut into 1/2 inch pieces)
1/2 pound green beans (snapped into pieces)
1/2 cabbage (small
sliced thin or shredded)
2 cups corn kernels (or combination of favorite vegetables)
1 medium onion
sliced
garlic (1 clove
minced
optional)
2 tablespoons olive oil
1 cup tomatoes (chopped)
1/2 teaspoon oregano (dry)

Steps

Wash hands with soap and water.
Wash and trim vegetables. Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
Heat oil in frying pan; cook onion over medium heat until soft.
Add vegetables and oregano.
Cook over medium heat for 5 to 7 minutes or until tender. Add chopped tomatoes at the last minute of cooking. Stir occasionally.
Serve immediately.
Refrigerate leftovers within 2 hours.

Nutrition Facts

Nutrients Amount
Total Calories 103
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 17 mg
Carbohydrates 16 g
Dietary Fiber 4 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 3 g
Vitamin D 0 mcg
Calcium 41 mg
Iron 1 mg
Potassium 402 mg

Pictorial Recipes
Oregon State University Cooperative Extension Service

U.S. Department of Agriculture. MyPlate Kitchen Website. Italian Style Vegetables. Recipe source: Pictorial Recipes Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.