Skillet Veggies
Add some flavor and color to your meal with skillet veggies! From zucchini to bell peppers, this dish is packed with delicious vegetables.
Ingredients
- non-stick olive oil spray
- ½ of a small vidalia onion chopped
- 3 large cloves of garlic chopped
- 1 small zucchini sliced thick
- 1 small yellow squash sliced thick
- 1 small pepper any color chopped
- 1 large tomato cut in chunks or a ½ pint Cherry/Grape tomatoes halved
- Kosher salt & pepper
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- In a non-stick large skillet sprayed with non-stick spray add the diced onion and garlic over medium-high heat.non-stick olive oil spray, ½ of a small vidalia onion chopped, 3 large cloves of garlic chopped
- While that is cooking slice up the zucchini, squash and pepper and cut up the tomatoes in chunks. If you are using Cherry tomatoes half them, you want the juice to help cook the other veggies.1 small zucchini sliced thick, 1 small yellow squash sliced thick, 1 small pepper any color chopped, 1 large tomato cut in chunks or a ½ pint Cherry/Grape tomatoes halved, Kosher salt & pepper, 1 tablespoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon dried basil
- Once the onion starts to turn a little opaque and starts to burn (adds great flavor) add all the veggies and sprinkle with all the spices. Cover. The "juices" from the tomatoes and other veggies will start to steam everything. Stir a few times and cook until the veggies are tender about 5 minutes.
Nutrition
Calories: 41kcalCarbohydrates: 9gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 22mgPotassium: 373mgFiber: 2gSugar: 5gVitamin A: 581IUVitamin C: 35mgCalcium: 40mgIron: 1mg
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