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Holiday Vegetable Medley

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By Betty Crocker Kitchens
Updated Feb 7, 2011
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Serve this colorful medley of vegetables cooked in skillet - perfect side dish for a holiday.

Holiday Vegetable Medley

  • Prep Time 15 min
  • Total 25 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 tablespoons olive or vegetable oil
  • 1/2 cup thin wedges red onion
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds yellow and green baby summer squash, cut lengthwise in half (5 cups)
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cherry tomato halves
  • Marjoram sprigs, if desired

Instructions

  • Step 
    1
    Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
  • Step 
    2
    Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
  • Step 
    3
    Add tomatoes; toss until coated. Garnish with marjoram.

Nutrition

55 Calories
4g Total Fat
1g Protein
5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
55
Calories from Fat
35
Total Fat
4g
Saturated Fat
0g
Cholesterol
0mg
Sodium
80mg
Total Carbohydrate
5g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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