Sautéed Vegetables
TIP: This dish can be prepared with any of your favorite vegetables!
Ingredients
10 okra (sliced)
2 yellow squash, medium (sliced)
2 ears of corn – or use canned or frozen corn
½ onion (chopped)
1 tomato (diced)
1 teaspoon vegetable oil
½ teaspoon salt
Tools
1 large skillet
1 wooden spoon (to stir ingredients in skillet)
1 set of measuring spoons
Directions
Wash hands and make sure utensils and countertops are clean.
- Slice squash, okra, or other chosen vegetables into small but not tiny pieces.
- If using fresh corn-on-the-cob, have an adult or experienced slicer remove the kernels.
- Slice onions
- Slice tomatoes
- In a large skillet over medium heat, cook oil, onion, corn, squash, and okra for 5 minutes. Serve and enjoy!
Nutritional Analysis
(per serving)
Serving size: ½ cup prepared vegetables
Servings per recipe: 6 servings
Calories: 62.7 kcal
Fat: 1.5 g
Saturated: 0.2 g
Monounsaturated: 0.6 g
Carbohydrate: 11.9 g
Fiber: 2.5 g
Sugar: 5.2 g
Protein: 2.7 g
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https://kideatscooking.org/recipes/sauteedvegetables.pdf
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Nutritional Analysis
(per serving)
Serving size: ½ cup prepared vegetables
Servings per recipe: 6 servings
Calories: 62.7 kcal
Fat: 1.5 g
Saturated: 0.2 g
Monounsaturated: 0.6 g
Carbohydrate: 11.9 g
Fiber: 2.5 g
Sugar: 5.2 g
Protein: 2.7 g
Download the Recipe ▾
Visual Directions
1. Slice squash, okra, or other chosen vegetables into small but not tiny pieces.
1. (continued) Slice squash, okra, or other chosen vegetables into small but not tiny pieces.
2. If using fresh corn-on-the-cob, have an adult or experienced slicer remove the kernels.
3. Slice onions
4. Slice tomatoes
5. In a large skillet over medium heat, cook oil, onion, corn, squash, and okra for 5 minutes.
Serve and enjoy!