Sauteed Vegetable Salad
You can even make this for a BBQ as it still tastes great when cooled but not cold. You can add some spinach at the last minute, even some asparagus. This recipe is low sodium, low saturated fat, low sugar and low carb.
2
Serves
111
Calories
2.7g
Protein
200g
Serving Size
Ingredients
- 1 large zucchini
- 1/2 red capsicum
- 10 cherry tomatoes, halved
- 1 shallot, sliced
- 1 clove garlic, sliced
- Sprinkle oregano and rosemary
- Salt and pepper
- 1 tbsp. olive oil
- 1/4 cup chicken or vegetable stock
Method
- 1Cut your zucchini, capsicum into large chunks, halve your cherry tomatoes.
- 2In a medium to large frypan, heat olive oil and sauté shallot and capsicum for 2 minutes.
- 3Add zucchini; ensure heat is on medium to high. Cook for a couple of minutes then add the cherry tomatoes. Season with herbs and salt/pepper.
- 4Now add the garlic, stir frying for 1 minute then add stock and simmer until zucchini has cooked but not to mush, still nice and firm.
- 5Serve immediately.