Vegetable SautE with black olives and lemon

Recipe adapted from the Seattle Times


1 tablespoon olive oil
2 large carrots (1 1/2 c. or 180 gm), peeled and cut on the diagonal into 1/8” thick slices
2 small zucchini (4 c. or 527 gm), cut in halves, each half cut on the diagonal into 1/4” thick slices
1 medium yellow summer squash (2 c. or 263 gm), halved and cut on the diagonal into 1/4” thick slices
12 black olives (120 gm)
Finely grated peel of lemon
2 tablespoons lemon juice
1/8 teaspoon salt
Freshly ground black pepper to taste

In a large skillet, heat the olive oil over medium heat. Add the carrots and sauté for 3 minutes until almost tender. Add zucchini and yellow squash, sauté for 2 minutes, until the vegetables are tender. Add the olives, lemon peel, lemon juice, salt and pep­per. Stir for one minute and serve.

Makes 32 servings (1/4 cup per serving)

Total recipe: 485 mg phe
Per 1/4 c. serving: 15 mg phe

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