Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.

  • Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.

Nutrition Facts

75 calories; protein 2.2g; carbohydrates 9.1g; dietary fiber 2.4g; sugars 4.3g; fat 4g; saturated fat 1.3g; cholesterol 3.8mg; vitamin a iu 1694.8IU; vitamin c 172.2mg; folate 58.7mcg; calcium 25.2mg; iron 1.3mg; magnesium 22.4mg; potassium 365.9mg; sodium 89.9mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
No made exactly as was posted. Read More
Rating: 5 stars
Extremely fresh and great! Only change was I switched out the fresh thyme (even though I love it) for fresh dill, because that was what I was incorporating in the rest of my meal. Just fresh and bright, wonderful. Husband even tried zucchini despite saying he's "not a squash person." Might try zucchini spears next time. VEGGIE LOVE. Read More