Harvest Veges Italiano
This tasty recipe is richer than I thought it would be so quantites are smaller than "free veges" for diabetics.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
diabetic
vegetarian
low carb
winter
fall
saute
vegetables
side dish
american
savory
savoryside
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon garlic salt
- 1 medium onion chopped
- 1 dash black pepper
- 1 tablespoon italian seasoning
- 2 cups zucchini chopped
- 2 cups eggplant chopped
- 4 whole tomatoes chopped
- 2 cups baby carrots or chopped full size
- 4 tbsps olive oil
- Carbohydrate 11.463460598885 g
- Cholesterol 0 mg
- Fat 13.8519634714894 g
- Fiber 3.92348307165644 g
- Protein 1.84691040916885 g
- Saturated Fat 1.92506602831621 g
- Serving Size 1 1 Serving (220g)
- Sodium 198.063630056466 mg
- Sugar 7.53997752722856 g
- Trans Fat 0.468313077885781 g
- Calories 170 calories
Wash, prepare and chop vegetables - any and all harvest vegetables are fair game for this recipe (turnips, potatoes, squash - be creative). Heat oil in pot, add vegetables and seasoning to hot oil and cook over medium-low heat until vegetables are tender (about 20 to 30 minutes). Serve and enjoy.
