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Nutrition Facts
Serving Size 230 g
(Approx. 4 Servings)
Amount Per Serving
Calories 110 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 620 mg 26%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 3 g
Vitamin A 140% • Iron 6%
Vitamin C 140% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Julienned Summer Vegetables

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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 carrots, carrots
1 zucchini
1 yellow squash
1 red bell pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
2 Tbsp parsley, minced
1 Tsp dried oregano leaves
1 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
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Instructions

1
Cut carrots, zucchini and yellow squash into julienne strips 1/4" wide and 2" long. Cut bell pepper into thin strips.
2
Heat oil and butter in a large skillet over Medium-High heat.
3
Sauté carrots 3 minutes; add zucchini, yellow squash and bell pepper. Sauté 6-8 minutes until tender, tossing thoroughly during cooking.
4
Stir in parsley, oregano, salt and pepper.

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