2018/11/02 Dinner Vegetables
This wholesome '2018/11/02 Dinner Vegetables' dish combines the freshness and nutrients of a variety of vegetables enhanced with thyme, resulting in a low-carb, high-fiber meal that fits perfectly into healthy eating plans. Ideal for those looking to enjoy healthy recipes without sacrificing flavor.
Ingredients
- 0.25 teaspoon Salt
- 0.25 tsp ground, Pepper
- 0.31 cup Blanched Green Beans
- 1 tsp ground, Spices, thyme, dried
- 2 tbsp Butter - Salted
- 200 g Mushrooms, enoki, raw
- 220 g Carrots, raw
- 324 g Tomatoes
- 67 g Bellpepper
Instructions
- Wash the Tomatoes, Green Beans, Enoki Mushrooms, Bell Pepper, and Carrots under cold water.
- Cut the Tomatoes into wedges, trim the Green Beans, slice the Mushrooms and Bell Pepper, and chop the Carrots into bite-sized pieces.
- In a large skillet, melt the Butter over medium heat.
- Add the chopped Carrots and Bell Pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the Green Beans, Mushrooms, and Tomatoes. Cook for another 10 minutes or until the vegetables are tender.
- Season with Thyme, Salt, and Pepper. Stir well to combine and ensure the vegetables are evenly coated with the seasonings.
Nutrition Information
- Calories: 153
- Carbohydratecontent: 19
- Fibercontent: 6
- Sugarcontent: 8
- Sodiumcontent: 311
- Proteincontent: 4
- Fatcontent: 8
- Saturatedfatcontent: 5
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 3
- Transfatcontent: 0