Low Sodium Verdure Miste

Elevate your vegetable game with this vibrant and heart-healthy recipe for Low Sodium Verdure Miste. Packed with fresh zucchini, yellow squash, carrots, red bell pepper, green beans, and juicy cherry tomatoes, this classic Italian-inspired medley is sautéed to perfection in olive oil with aromatic garlic, thyme, and rosemary. A zingy splash of lemon juice enhances the natural flavors of the vegetables, creating a dish that’s as nutritious as it is delicious. With no added salt, this low-sodium vegetable sauté is perfect for those looking to reduce their sodium intake without sacrificing taste. Serve it warm as a flavorful side dish or pair it with rice, quinoa, or pasta for a wholesome, filling main course. Ready in just 35 minutes, this colorful recipe is ideal for busy weeknights and anyone seeking a fresh, health-conscious meal option. Keywords: low sodium vegetables, Verdure Miste recipe, healthy side dish, quick vegetable sauté.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 3 medium Carrots
• 1 large Red bell pepper
• 200 grams Green beans
• 150 grams Cherry tomatoes
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Fresh rosemary leaves
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Water

Directions

Step 1

Wash and dry all the vegetables thoroughly.

Step 2

Slice the zucchini and yellow squash into half-moons about 1/4 inch thick.

Step 3

Peel the carrots and slice them into thin rounds.

Step 4

Core and slice the red bell pepper into thin strips.

Step 5

Trim the ends of the green beans and cut them into 2-inch pieces.

Step 6

Halve the cherry tomatoes and set them aside.

Step 7

Mince the garlic cloves finely.

Step 8

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 9

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 10

Add the carrots to the pan and cook for 4-5 minutes, stirring occasionally.

Step 11

Add the zucchini, yellow squash, red bell pepper, and green beans to the skillet. Stir well to combine and cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 12

Add the cherry tomatoes, fresh thyme, fresh rosemary, black pepper, and water to the skillet. Stir to combine and cook for 2-3 more minutes, allowing the tomatoes to soften slightly.

Step 13

Remove the skillet from heat and drizzle the lemon juice over the vegetables. Toss lightly to combine.

Step 14

Taste and adjust with additional lemon juice or herbs as desired. Serve warm as a side dish or over rice, quinoa, or pasta for a fulfilling main course.

Nutrition Facts

Serving size	(1573.7g)

Amount per serving	% Daily Value*
Calories	704.3

Total Fat 32.0g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4144.5mg	0%
Total Carbohydrate 97.3g	0%
Dietary Fiber 23.9g	0%
Total Sugars 64.6g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 340.0mg	0%
Iron 7.6mg	0%
Potassium 3551.1mg	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: 38.6%

Protein: 9.2%

Carbs: 52.2%