Skillet-Roasted Cauliflower and Squash

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Published on Midwest Living (http://www.midwestliving.com)

Skillet-Roasted Cauliflower and Squash

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Makes: 4 servings
Prep 15 mins
Cook 20 mins

Ingredients

4 cups cauliflower florets
1 tablespoon olive oil
1 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1 1/2 cups)
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

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.

Nutrition Facts

(Skillet-Roasted Cauliflower and Squash)

Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 73, Niacin (mg) 1, Fat () 1, iron (mg) 1, Vegetables () 1, chol. (mg) 0, Potassium (mg) 432, sat. fat (g) 1, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 63, Fat, total (g) 4, sodium (mg) 108, carb. (g) 7, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, vit. A (IU) 97, vit. C (mg) 54, Thiamin (mg) 0, Riboflavin (mg) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 3, Carb Choice () 1

Source URL (retrieved on May 22, 2013): http://www.midwestliving.com/recipe/skillet-roasted-cauliflower-and-squash/

Links:
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