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Vegetable Trio

Microwaverina's picture
Ingredients
  Green beans 4 Ounce (1 Cup, Whole)
  Sliced yellow summer squash 1⁄2 Cup (8 tbs)
  Thyme 1⁄4 Teaspoon
  Sage 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomato 1 Large, cut into 6 wedges
  Butter 2 Tablespoon
Directions

Rinse green beans and squash.
Place vegetables in 1-quart microproof casserole.
Stir in thyme, sage, and pepper.
Cover with casserole lid and cook on HI, 4 to 5 minutes, or until vegetables are tender-crisp, stirring once.
Arrange tomato wedges over vegetables.
Dot with butter.
Cover and cook on HI, 1 1/2 to 2 minutes, or just until butter melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Vegetable
Servings: 
2

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 151 Calories from Fat 109

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 7.7 g38.7%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 12.8 mg0.5%

Total Carbohydrates 9 g3%

Dietary Fiber 3.8 g15.1%

Sugars 3.8 g

Protein 2 g4.6%

Vitamin A 25.5% Vitamin C 29.8%

Calcium 2.1% Iron 2.6%

*Based on a 2000 Calorie diet

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Vegetable Trio Recipe