Spiced Skillet Vegetables

  • Prep 15 min
  • Total 25 min
  • Servings 5

Ingredients

  • 2 teaspoons vegetable oil
  • 2 medium carrots, sliced (1 cup)
  • 1 large onion, chopped (1 cup)
  • 1 large red bell pepper, cut into 3/4-inch pieces (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (15 to 16 oz) garbanzo beans, rinsed and drained
  • 1 small zucchini, sliced (1 cup)
  • 1/2 cup raisins
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook carrots, onion, bell pepper and garlic in oil about 4 minutes, stirring frequently, until onion is tender.
  • 2
    Stir in remaining ingredients except parsley. Cook about 5 minutes, stirring frequently, until zucchini is tender. Serve topped with parsley.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
370mg
15%
Potassium
610mg
18%
Total Carbohydrate
43g
14%
Dietary Fiber
8g
31%
Sugars
13g
Protein
9g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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