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 |
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.