Recipe courtesy of Harvard University Dining Services
- 1 medium zucchini
- 1 medium yellow squash
- 1 large carrot
- 1 cup small broccoli florets
- 1 small- or medium-sized red pepper
- 1 heaping tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1 to 2 tablespoons olive oil
- Juice from ½ lemon
- Salt and pepper to taste
Cut all vegetables—except the broccoli—into matchsticks. Warm 1 tablespoon of olive oil in a sauté pan over medium heat. Add all the vegetables to the pan and sauté until almost tender. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle the oregano over the vegetables; toss to coat.
When vegetables are tender—don’t overcook or they will get soggy—turn off the heat, pour the lemon juice evenly over the vegetables, and lightly toss. Season with salt and pepper and serve immediately.
Nutritional information per serving (1/4 of recipe):
Calories: 70 ⁄ Protein: 2 g ⁄ Carbohydrate: 8 g ⁄ Fiber: 2 g ⁄ Sodium: 25 mg* ⁄ Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 2.5 g ⁄ Trans fat: 0 g ⁄ Cholesterol: 0 mg
*with no salt; with a dash of salt in the entire recipe, 60 mg; with ¼ teaspoon salt in the entire recipe, 170 mg
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.