Tri-Color Vegetable Saute

Tri-Color Vegetable Saute Enlarge Image
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10 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
45 mins
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Tri-Color Vegetable Saute

Ingredients
1
tablespoon olive oil
1
large onion, diced
2
1
cup frozen sweet soybeans (edamame), shelled
2
cups corn kernels, fresh or frozen
1
pint grape tomatoes, halved
3
tablespoons finely chopped sun-dried tomatoes
1/3
cup lightly packed fresh basil leaves, cut into ribbons
1
tablespoon fresh lime juice

Directions

  1. Heat oil in large skillet over a medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more, until tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper. Makes 4 servings.

Nutrition Facts

(Tri-Color Vegetable Saute)
    Per serving:
  • 176 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 209 mg sodium,
  • 29 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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