Butter-Glazed Summer Vegetables
tablespoon cooking oil
small zucchini, thinly bias-sliced (2 cups)
small yellow summer squash, thinly bias-sliced (2 cups)
cups broccoli flowerets
medium tomato, chopped
tablespoon butter or margarine
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.
- Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or until crisp-tender.
- Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just until butter is melted. Serve immediately. Makes 4 to 6 servings.
Nutrition Facts(Butter-Glazed Summer Vegetables)
- Per serving:
- 97 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 8 mg chol.,
- 187 mg sodium,
- 8 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet