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
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
-
Step1Heat 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.
-
Step2Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
-
Step3Add 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;Tips from the Betty Crocker Kitchens
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