This colorful fall dish is full of vibrant, flavorful vegetables and sure to bring a healthy taste to your table.
1/4 cup olive oil
1 cup diced onion
2 cloves garlic, finely chopped
2 cups diced red bell peppers
2 cups diced zucchini
2 cups diced yellow summer squash
3 cups frozen lima beans
3 cups fresh or frozen corn kernels
2 tablespoons coarsely chopped fresh sage
In a skillet over medium-high heat, add oil. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans and corn. Season as desired; cook, stirring until vegetables are tender (10 minutes). Stir in sage and serve.
Serving size: 1/8 of recipe. 220 calories, 8 grams fat, 1 gram saturated fat, 40 milligrams sodium, 0 milligrams cholesterol, 35 grams carbohydrate, 7 grams fiber, 8 grams protein.
Fruit: 0; vegetables: 1; meat: 0; milk: 0; fat: 1; carbohydrate: 0; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
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