Directions:
- Trim sugar snap peas.
- Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
- Cut asparagus, squash and zucchini diagonally in half.
- Set vegetables aside separately.
- In large saucepan of boiling salted water, blanch carrots for 1 minute.
- Add peas and asparagus; blanch for 1 minute.
- Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
- In large skillet, melt butter over medium-high heat;
- Sauté shallots just until softened, about 1 minute.
- Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
- Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.97 Kcal (289 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 23.66mg | 1% | |
| Potassium | 458.64mg | 10% | |
| Total Carbs | 8.84g | 3% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 25.6mg | 43% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 24.2mg | 134% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.42 Kcal (165 kJ) | ||
| Calories from fat | 14.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 4% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 3% | |
| Sodium | 13.52mg | 1% | |
| Potassium | 262.14mg | 10% | |
| Total Carbs | 5.05g | 3% | |
| Sugars | 2.21g | 15% | |
| Dietary Fiber | 1.85g | 13% | |
| Protein | 1.94g | 7% | |
| Vitamin C | 14.6mg | 43% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 13.8mg | 134% | |
| Calcium | 26.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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