Sautéed Vegetables

Choose your favorite veggies. Cook them lightly to preserve vitamins and antioxidants.

Recipe Ingredients:

2 teaspoons vegetable oil
2 cups of any mixture of the following vegetables:
Fresh or frozen broccoli florets
Fresh or frozen cauliflower florets
Onion, cut in wedges
Carrot, sliced thin
Celery, sliced into bite-sized pieces
Fresh or frozen green beans, whole or cut
Mushrooms, sliced
Pea pods
Green, red, or yellow pepper, cut in thin strips
Zucchini, sliced thin
2 tablespoons water
1/2 teaspoon lemon juice
1 teaspoon soy sauce

Cooking Directions:

1. Heat oil in a medium frying pan with a lid on over medium heat. Add vegetables. Cook, stirring, for 1 minute. Reduce heat. Add water and cover. Continue cooking for 4 minutes (most of the water will be evaporated). Toss with lemon juice and soy sauce.

Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe using a combination of all vegetables): 7 grams carbohydrate, 2 grams fiber, 2 grams protein, 5 grams fat, 74 calories, insulin-neutral unlimited.

Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.

Recipe Source: An excerpt from the book Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman, RD; Published by McGraw-Hill; January 2007;$22.95US/$27.95CAN; 978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.