Photo: Sorin Gheorghita
Buttery Citrus Sauteed Vegetables
5 ingredients
15 min + 10 min
4 servings
openrecipes
"This simple sautéed vegetable dish is fantastic with poultry or seafood. Serve with rice for a terrific meal all by itself."
Estimated Nutrition (whole recipe, rough)
357
Calories
7g
Protein
26g
Fat
30g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds of your favourite vegetables (red onions, zucchini, asparagus, bell peppers), coarsely chopped
- 3 tablespoons Becel® Buttery Taste* margarine
- 1/4 cup loosely packed flat-leaf parsley, chopped (optional)
- 1 clove garlic, finely chopped
- 1/2 teaspoon grated lemon peel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes