SAUTÉED VEGETABLES

SERVES 4

4-5 c. chopped vegetables

You may use: yellow squash, spinach, eggplant, broccoli, zucchini, thickly sliced mushrooms, bell peppers, onions, asparagus, etc.

1 tbsp. olive oil

¼ c. chicken broth

2 garlic cloves, minced

1 tsp. sea salt

½ tsp. black pepper

½ tsp. Italian seasoning (optional)

Method

In a large pan over medium high heat, heat oil and add garlic, sautéing for 1 minute

Add all vegetables to the pan, cooking for a few minutes, vegetables should start to wilt

Add salt, pepper and Italian seasoning, if desired

Cook for 3–4 more minutes

Serve

Nutrition facts per serving: Calories 83, Carbohydrates 11g, Protein 3g, Fat 2g