[ 0 ] November 29, 2011 |

Tuscan Vegetable Saute

Simmering vegetables with oregano and rosemary.  I like to use color and texture in this delicious and filling dish; red pepper, yellow squash, zucchini, red onion, spinach and asparagus are a great combination. You can use your favorite vegetables if you want.

Serve over rice, quinoa, couscous, pasta or polenta.



  • 1 Tablespoon olive oil
  • 1/2 cup red onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 1 red pepper, julienne
  • 1 green pepper, julienne
  • 1 pound zucchini, sliced
  • 1/2 pound yellow squash, sliced
  • 1 pound asparagus, cut in pieces
  • 1 cup white bean, cooked
  • 1 cup spinach, chopped
  • 2 tablespoons chopped fresh rosemary


  1. Heat oil in a large nonstick pan and saute, red onion, garlic, oregano, red pepper, green pepper for about 1-2 minutes, add zucchini, yellow squash, asparagus and saute another 1 minute. Add the bean and rosemary; saute 2 minutes, add the spinach and cook another 1 minute. Cook until the vegetables are tender.

Tuscan Vegetable Saute

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Category: Healthy Choices, Side Dishes

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