I have a garden and wanted to highlight what I grow. This medley was the perfect recipe to do just that.
—JULIE STELLA CHAMPLIN, MN
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
1/4 pound fresh green beans, trimmed
3/4 cup fresh sugar snap peas
1 tablespoon olive oil
3/4 cup julienned zucchini
3/4 cup julienned yellow summer squash
3/4 teaspoon each minced fresh rosemary, sage, basil and thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons crumbled blue cheese
In a small skillet over medium heat, cook the beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving.
PER SERVING 146 cal., 10 g fat (3 g sat. fat), 6 mg chol., 129 mg sodium, 11 g carb., 5 g fiber, 6 g pro. Diabetic Exchanges: 2 vegetable, 2 fat.