Preparation
- Thoroughly wash all vegetables.
- Heat oil in skillet on medium heat.
- Cook onions for one minute.
- Add garlic. Cook for another minute.
- Stir in zucchini and carrots.
- Cover, reduce heat to low, and cook until almost tender, about three minutes.
- If vegetables start to brown, add a tablespoon or two of water.
- Add snap peas, radishes, salt, pepper and dill.
- Cook, stirring often, until just tender, about four minutes.
- Remove from heat. Allow to cool slightly. Toss with salad greens and fresh lemon juice.
Yield: Four servings
Approximate nutritional breakdown per serving: 140 calories, 4 grams protein, 1.5 grams fat, 28 grams carbohydrate 4 grams fiber, 190 milligrams sodium