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Vegetable Medley

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  • Prep 25 min
  • Total 35 min
  • Servings 8
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Maximum flavor, maximum color—the best of two worlds. From Prevention® Healthy Cooking.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 large onion, sliced
  • 1 red bell pepper, finely chopped
  • 1/2 eggplant, cubed
  • 1/2 head cauliflower, cut into florets
  • 1 large zucchini, sliced
  • 1 cup sliced mushrooms
  • 1 cup salsa
  • 1/4 cup balsamic vinegar
  • 1 head broccoli, cut into florets
  • 1/4-1/2 teaspoon dried oregano
  • 1/4-1/2 teaspoon dried basil
  • Pinch of ground red pepper

Steps

  • 1
    Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
  • 2
    Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Did you know that calcium can come from plants? Besides dairy foods, broccoli, is a good source of bone-building calcium.
  • tip 2
    Eat Up Slim Down Annual Recipes from Prevention® (2004) p. 152

Nutrition

70 Calories, 0g Total Fat, 3g Protein, 13g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
470mg
14%
Total Carbohydrate
13g
4%
Dietary Fiber
4g
16%
Sugars
6g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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