Low Fat Normandy Vegetables

Delight in the wholesome simplicity of **Low Fat Normandy Vegetables**, a vibrant, nutrient-packed medley of classic French-inspired flavors. This healthy recipe combines tender carrots, zucchini, cauliflower, broccoli, green beans, and red bell pepper, simmered gently in a fragrant low-sodium vegetable broth infused with fresh thyme, garlic, and a hint of bay leaf. With just a tablespoon of olive oil and a seasoning of salt and black pepper, this light yet satisfying dish is perfect as a side or a stand-alone vegetarian main course. Ready in just 35 minutes, this quick and low-fat recipe is ideal for busy weeknights or anyone seeking a guilt-free, nutrient-rich meal bursting with garden-fresh goodness.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Carrots
• 1 large Zucchini
• 200 grams Cauliflower florets
• 200 grams Broccoli florets
• 150 grams Green beans
• 1 large Red bell pepper
• 1 small Yellow onion
• 500 ml Low-sodium vegetable broth
• 3 pieces Fresh thyme sprigs
• 1 piece Bay leaf
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the vegetables: Peel and slice the carrots into thin rounds, slice the zucchini into half-moons, cut the red bell pepper into strips, and finely chop the onion and garlic.

Step 2

In a large pot or deep skillet, heat the olive oil over medium heat.

Step 3

Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

Step 4

Add the carrots, cauliflower, and broccoli florets to the pot, stirring frequently for about 5 minutes until they begin to soften.

Step 5

Add the red bell pepper, green beans, and zucchini, stirring to combine with the other vegetables.

Step 6

Pour in the vegetable broth, then add the thyme sprigs and bay leaf.

Step 7

Season with salt and black pepper. Stir well to ensure all vegetables are covered by the broth.

Step 8

Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 12 minutes or until all vegetables are tender but not mushy.

Step 9

Remove from heat, discard the thyme sprigs and bay leaf.

Step 10

Serve the Normandy vegetables hot, garnished with additional fresh thyme if desired, as a side dish or as a light main course.

Nutrition Facts

Serving size	(1686.4g)

Amount per serving	% Daily Value*
Calories	535.0

Total Fat 16.2g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 4262.4mg	0%
Total Carbohydrate 86.4g	0%
Dietary Fiber 23.9g	0%
Total Sugars 45.3g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 350.4mg	0%
Iron 7.0mg	0%
Potassium 2784.8mg	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: 25.4%

Protein: 14.3%

Carbs: 60.3%