2 zucchini, washed and diced
2 cups fresh green beans, washed and diced
1 (16- ounce) can of diced tomatoes, drained
½ head cabbage, washed and shredded
2 cups fresh, frozen, or canned corn, drained
1 onion, sliced
1 Tablespoon vegetable oil
½ teaspoon dried oregano or 1 Tablespoon fresh oregano
Italian Style Vegetables
Servings: 8
Ingredients:
Directions:
- Heat oil in frying pan on medium heat. Add onion and cook until soft, about 5 minutes.
- Add all vegetables except tomato and oregano.
- Cook over medium heat for 5 to 7 minutes or until tender.
- Add chopped tomatoes and oregano at the last minute of cooking. Stir to combine.
Recipe Category
30 minutes or less, One pan meals, World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Italian Style Vegetables
Servings: 8
Ingredients:
2 zucchini, washed and diced
2 cups fresh green beans, washed and diced
1 (16- ounce) can of diced tomatoes, drained
½ head cabbage, washed and shredded
2 cups fresh, frozen, or canned corn, drained
1 onion, sliced
1 Tablespoon vegetable oil
½ teaspoon dried oregano or 1 Tablespoon fresh oregano
Directions:
- Heat oil in frying pan on medium heat. Add onion and cook until soft, about 5 minutes.
- Add all vegetables except tomato and oregano.
- Cook over medium heat for 5 to 7 minutes or until tender.
- Add chopped tomatoes and oregano at the last minute of cooking. Stir to combine.
Nutrition Facts
8 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 90 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol omg | 0% | |
| Sodium 160mg | 7% | |
| Total Carbohydrate 16g | 6% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 62mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 405mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.