Skillet-Roasted Cauliflower and Squash
- Makes: 4 servings
- Prep 15 mins
- Cook 20 mins
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, 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