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Prep 20min
Total20min
Servings6
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Ingredients
1
tablespoon olive or vegetable oil
1
medium zucchini, cut into 1/4-inch slices (1 cup)
1
medium yellow summer squash, cut into 1/4-inch slices (1 cup)
1
cup sliced mushrooms
1
cup grape tomatoes or cherry tomatoes, cut in half
2
tablespoons chopped fresh chives
1/2
teaspoon garlic salt
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Steps
1
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
2
Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.
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Fresh basil, oregano, marjoram or even lemon balm can be substituted for the fresh chives.
Grilled chicken would pair nicely with this fresh-tasting vegetable combination.
All of the vegetables and the chives can be cut up one day ahead and kept covered in the refrigerator.
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Nutrition Facts
Serving Size:1 Serving
Calories
45
Calories from Fat
25
Total Fat
3g
Saturated Fat
0g
Cholesterol
0mg
Sodium
200mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Vegetable;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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