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Savory Vegetable Trio Recipe
|Sliced yellow summer squash||3⁄4 Pound (3 Cups)|
|Frozen cut green beans||9 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Ground sage||1⁄4 Teaspoon|
|Tomatoes||2 Large, peeled and cut in wedges|
Serving size: Complete recipe
Calories 485 Calories from Fat 223
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 2942.1 mg122.6%
Total Carbohydrates 53 g17.8%
Dietary Fiber 20.1 g80.4%
Sugars 26.2 g
Protein 11 g22.7%
Vitamin A 117.7% Vitamin C 228%
Calcium 31.2% Iron 32.3%
*Based on a 2000 Calorie diet
1) In a saucepan, combine beans, squash, onion, parsley, thyme, sage, pepper, and water and let the mixture boil.
2) Cover and let the vegetables simmer until tender.
3) Drain the mixture.
4) Stir in tomatoes and butter, cover, and heat through.
5) Season to taste and serve.