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4 servings
Prep Time:
10 mins
Cook Time:
10 mins
Meal Types:
Side Dishes
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Colorful Vegetable Medley

Tasty selection of sautéed vegetables with garlic.



  1. De-seed pepper and chop into 1 inch size pieces. Cut ends off summer squashes, cut in half lengthwise then slice giving half moon shapes. Peel and cut onion into 1 inch x 1/2 inch size pieces. Peel and chop garlic cloves.
  2. Melt butter in large skillet on a low to low-medium heat.
  3. Add garlic and cook for about 2 minutes.
  4. Add onions and cook for about 5 minutes until light brown.
  5. Add all other ingredients and continue to cook (sauté) for about 10 minutes, getting vegetables a little browned.
  6. Serve immediately.
  7. Note: add other vegetables of your choice.
27 members have added this recipe to their cookbook.

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Very good, but obviously you have to skip the butter. I used a teaspoon of MCO oil at the beginning and then small amounts of chicken stock to simmer in. Also did not include jicama.
24 Oct 11 by member: kurlz511
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Nutrition summary:

There are 291 calories in 1 serving of Colorful Vegetable Medley.
Calorie break-down: 69% fat, 25% carbs, 6% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 212
Calories 291
% Daily Values*
Total Fat 23.54g 36%
  Saturated Fat 14.675g 73%
  Polyunsaturated Fat 1.132g  
  Monounsaturated Fat 5.99g  
Cholesterol 61mg 20%
Sodium 177mg 7%
Potassium 662mg  
Total Carbohydrate 19.5g 6%
  Dietary Fiber 7.3g 29%
  Sugars 7.51g  
Protein 4.06g  
Vitamin A 168% Vitamin C 780%
Calcium 19% Iron 31%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
of RDI*
(291 calories)
15% of RDI
Calorie Breakdown:
Carbohydrate (25%)
Fat (69%)
Protein (6%)
Carbohydrates, 19.5g (25%) Fat, 23.54g (69%) Protein, 4.06g (6%)
* Based on a RDI of 2000 calories