Green Vegetable Medley

This side dish contains an assortment of sautéed green vegetables with a pop of color and flavor from tomatoes. Look for Jersey tomatoes at local farmers markets.

Ingredients: Green Vegetable Medley
  • 2 Tbsp. olive oil (will be divided up)
  • 6 scallions, chopped
  • 1 cup fresh or frozen peas (if frozen, thawed)
  • ½ lb. fresh asparagus, trimmed and cut diagonally into 2-inch lengths
  • 3 medium tomatoes, seeded and diced
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 small zucchini, unpeeled, halved lengthwise and sliced into half-moons
  • 2/3 cups of water
  1. In a large skillet, heat 1 Tbsp. of olive oil over a medium heat. Add scallions and sauté for 1 to 2 minutes, until they are glistening and soft. Add the peas and asparagus, and cook for 3 minutes. Add tomatoes and cook for 2 minutes. Add salt and pepper, mix and cook for 1 additional minute.
  2. Add zucchini and water. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 to 18 minutes or until the vegetables are tender. Drizzle the remaining 1 Tbsp. of olive oil on the vegetables to serve.
Makes 8 servings; serving size: ½ cup

Nutrition Information Per Serving: 60 calories; 3.5 g fat; 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 3 g sugar; 2 g fiber

Adapted from Diabetes Forecast.