Italian Style Vegetables
Enjoy this fresh and flavorful dish during the summer when the zucchini, green beans, fresh tomatoes, and corn are all at their peak flavor and freshness. This side dish is quick and easy to prepare and delicious to enjoy!
- Yield
- 8 Servings
- Serving size
- 1
- Rating
- 3.40 of 5 (5 ratings)
Food groups
- Vegetables: 1 1/4 cups
Ingredients
- 2 zucchini (small, cut into 1/2 inch pieces)
- 2 cups green beans (snapped into pieces)
- 1/2 head of cabbage (small, sliced thin or shredded)
- 2 cups corn kernels (or combination of favorite vegetables)
- 1 medium onion, sliced
- garlic (1 clove, minced, optional)
- 2 tablespoons olive oil
- 1 cup tomatoes (chopped)
- 1/2 teaspoon oregano (dry)
Directions
- Wash hands with soap and water.
- Wash and trim vegetables.
- Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
- Heat oil in frying pan; cook onion over medium heat until soft.
- Add vegetables and oregano.
- Cook over medium heat for 5 to 7 minutes or until tender.
- Add chopped tomatoes at the last minute of cooking.
- Stir occasionally.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 108 |
| Total Fat | 4.35 g |
| Saturated Fat | 0.76 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 16.82 g |
| Dietary Fiber | 3.85 g |
| Total Sugars | 7.69 g |
| Added Sugars included | 0 g |
| Protein | 3.42 g |
| Calcium | 49 mg |
| Potassium | 441 mg |
| Sodium | 23.05 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 40 mg |
| Phosphorus | 88 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 23 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 35 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 57 mcg |
| Folate | 56 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 25 mg |
Notes
If using fresh green beans, cook for 2 minutes before adding onion.
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Source
Recipe by: Pictorial Recipes — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/italian-style-vegetables. Federal works are public domain in the United States.