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Skillet-Roasted Cauliflower and Squash
- Makes: 4 servings
zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1 1/2 cups)
ground black pepper
In a large nonstick skillet cook cauliflower, covered, in hot oil over medium heat for 15 minutes, stirring occasionally. Turn heat to medium-low if cauliflower browns too quickly. Add zucchini, salt, and pepper; toss to coat. Cover and cook for 5 to 10 minutes more or until vegetables are just tender and lightly browned, stirring occasionally.
(Skillet-Roasted Cauliflower and Squash)
Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 97, vit. C (mg) 54, sugar (g) 3, pro. (g) 3, Trans fatty acid (g) 0, fiber (g) 3, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Carb Choice () 1, Fat () 1, chol. (mg) 0, sat. fat (g) 1, iron (mg) 1, cal. (kcal) 63, Vegetables () 1, Fat, total (g) 4, Potassium (mg) 432, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 108, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Niacin (mg) 1, carb. (g) 7