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Pan Roasted Fresh Vegetable Medley Recipe

Pan Roasted Fresh Vegetable Medley Recipe

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Ingredients:

Serving

1/3 cup fresh shucked corn
1/3 cup fresh asparagus, chopped
1/3 cup fresh sliced mushrooms
1/3 cup diced potato ( blanched al dente)
1 tsp diced shallot
1/3 cup diced tomato
1 tsp minced garlic
1/4 cup red wine
2 tbsp olive oil

Directions:

Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
Saute for five minutes.
Deglaze with red wine.
Let wine reduce for two minutes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.13 Kcal (855 kJ)
Calories from fat	128.41 Kcal
		% Daily Value*
Total Fat	14.27g	22%
Sodium	19.74mg	1%
Potassium	330.7mg	7%
Total Carbs	13.06g	4%
Sugars	3.49g	14%
Dietary Fiber	2.3g	9%
Protein	2.37g	5%
Vitamin C	7.8mg	13%
Vitamin A	0.2mg	7%
Iron	1.1mg	6%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	134.26 Kcal (562 kJ)
Calories from fat	84.46 Kcal
		% Daily Value*
Total Fat	9.38g	22%
Sodium	12.99mg	1%
Potassium	217.51mg	7%
Total Carbs	8.59g	4%
Sugars	2.3g	14%
Dietary Fiber	1.51g	9%
Protein	1.56g	5%
Vitamin C	5.1mg	13%
Vitamin A	0.1mg	7%
Iron	0.7mg	6%
Calcium	13.6mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
5

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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