Fresh Sautéed Vegetables
15 Min(s) Prep
10 Min(s) Cook
What You Need
2 Tbsp. olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup HEINZ Red Wine Vinegar
Let’s make it
1 Heat oil in large skillet on medium-high heat.
2 Add vegetables; cook and stir until crisp-tender.
3 Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
Prepare as directed, using 7 cups of any combination of your favorite cut-up vegetables.
This flavorful recipe provides 1 cup of vegetables per serving of the recommended 2-1/2 cups per day. The carrots are high in vitamin A, and the broccoli, cauliflower and red pepper team up for an excellent source of vitamin C.
Publication- My Food and Family