Directions:
- Heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add half each of the chopped onion, mushrooms, squash and thyme. Stir fry until squash is hot and bright in color (about 3 minutes). Add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more). Remove vegetables from pan and set aside.
- Repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
- Return all cooked vegetables to pan; gently stir in tomatoes. Transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.59 Kcal (337 kJ) | ||
| Calories from fat | 16.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 3% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 65.49mg | 3% | |
| Potassium | 616.64mg | 13% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.11 Kcal (126 kJ) | ||
| Calories from fat | 6.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 3% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 1% | |
| Sodium | 24.46mg | 3% | |
| Potassium | 230.35mg | 13% | |
| Total Carbs | 4.87g | 4% | |
| Sugars | 3.21g | 34% | |
| Dietary Fiber | 0.74g | 8% | |
| Protein | 1.57g | 8% | |
| Vitamin C | 8.5mg | 38% | |
| Iron | 0.3mg | 4% | |
| Calcium | 16.3mg | 4% | |
* 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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