Low Fat Mixed Vegetable Medley

Bright, colorful, and bursting with fresh flavors, this Low Fat Mixed Vegetable Medley is the ultimate healthy side dish or light main course. Packed with nutrient-rich vegetables like carrots, broccoli, red bell pepper, and snap peas, this recipe is a celebration of vibrant produce. Sautéed in a touch of heart-healthy olive oil and enhanced with the zesty freshness of lemon juice and aromatic basil, each bite is both wholesome and satisfying. A splash of low-sodium vegetable broth adds depth to the dish while keeping it light and low-calorie. Ready in just 30 minutes, this medley combines simplicity with an irresistibly fresh flavor profile, making it perfect for busy weeknights or as a nutritious side for your next gathering. Whether you're seeking a low-fat vegetable recipe, an easy plant-based dish, or a vegan-friendly option, this medley will delight your taste buds with its crisp-tender textures and bright, herbal notes.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium, peeled and sliced carrot
• 2 cups broccoli florets
• 1 medium, seeded and sliced red bell pepper
• 1 medium, sliced zucchini
• 1 medium, sliced yellow squash
• 1 cup snap peas
• 1 tablespoon extra virgin olive oil
• 2 cloves, minced garlic
• 0.5 cup low sodium vegetable broth
• 2 tablespoons lemon juice
• 0.25 cup, chopped fresh basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing all the vegetables. Peel and slice the carrots, cut the broccoli into small florets, seed and slice the red bell pepper, and slice the zucchini and yellow squash. Trim the ends from the snap peas.

Step 2

Heat a large non-stick skillet over medium heat and add the olive oil.

Step 3

Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant.

Step 4

Add the carrots and broccoli to the skillet and sauté for 3-4 minutes, stirring occasionally.

Step 5

Stir in the red bell pepper, zucchini, yellow squash, and snap peas. Cook for another 3-4 minutes or until the vegetables are slightly tender yet still crisp.

Step 6

Pour in the vegetable broth and lemon juice. Stir and allow the vegetables to simmer for another 3-4 minutes.

Step 7

Add the chopped basil and season with salt and black pepper. Stir to combine.

Step 8

Remove the skillet from heat and let the vegetables sit for about a minute to absorb the flavors.

Step 9

Serve warm as a side dish or a light, healthy main course.

Nutrition Facts

Serving size	(1154.6g)

Amount per serving	% Daily Value*
Calories	440.0

Total Fat 15.8g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3247.0mg	0%
Total Carbohydrate 64.9g	0%
Dietary Fiber 18.4g	0%
Total Sugars 36.9g
Protein 17.4g	0%

Vitamin D 0IU	0%
Calcium 297.7mg	0%
Iron 7.8mg	0%
Potassium 1573.2mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 14.8%

Carbs: 55.1%