Sautéed Vegetables

Portion Size: ½ cup vegetables

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoons margarine, olive oil, or sesame oil
4 cups vegetables of choice, Individually or in a combination of 2 or 3 vegetables: Asparagus, Beets, Green Beans, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Bell Peppers, Carrots, Eggplant, Leeks, Peas, Pea Pods, Mushrooms, Onions, Spinach, Summer Squash, Tomatoes, ZucchiniWashed, trimmed, cut in ½-inch slices or pieces 
salt and pepper, to taste


Steps:Directions: Critical Control Point /Quality Assurance
1Wash and prepare vegetables.
2Melt margarine in a skillet, add the vegetables and cook over high heat, stirring and tossing continuously.
3Cook 4 to 5 minutes or till vegetable are tender-crisp.Cook until internal temperature reaches 135°F.
4Season with salt and pepper.

Allergy Alerts: When an “X” is present, this indicates the allergen is present.Always read all food labels to ensure allergens are not present.


Jacqueline Larson M.S., R.D.N. and Associates