With summer comes a bounty of fresh fruits and vegetables. This light and healthy dish incorporates a selection of colorful, good-for-you vegetables and it's chock-full of vitamins and fiber. Best of all? It comes together in 10 minutes.
Serve the vegetables as a side dish along with salmon or chicken, or toss them with some whole wheat pasta and serve as the main dish.
Summer Squash Sauté
- 1 pound green and yellow summer squash
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 small red bell pepper, chopped
- 2 tablespoons basil
- 1 cup cherry tomatoes
- 2 cloves garlic, chopped
- ½ cup coarsely grated Parmesan cheese (2 tablespoons per serving)
Wash and trim ends of squash. Cut lengthwise and then cut horizontally in ½-inch slices. Pieces should be bite-size (they'll shrink when you cook them).
Heat oil in a deep frying pan. Saute onion, pepper and garlic.
Add squash and stir. Cook for 3 minutes or until tender.
Add basil and cherry tomatoes. Stir just until the tomatoes are heated and ready to pop, about 2-3 minutes.
Sprinkle with Parmesan cheese and serve immediately.
- 149 calories
- 10 grams fat
- 11 grams carbohydrate
- 3 grams fiber
- 6 grams protein
Serving the vegetables over one cup whole wheat pasta adds:
- 174 calories
- 1 gram fat
- 37 grams carbohydrate
- 6 grams fiber
- 7 grams protein