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Fiesta Veggies

Fiesta Veggies
  • Prep 20 min
  • Total 0 min
  • Ingredients 11
  • Servings 10
Tasty, colorful veggies are done skillet-style in two easy steps.
Updated March 5, 2012
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
René Schantz
Cameron, North Carolina

Ingredients

  • 1 tablespoon margarine or butter
  • 1 small onion, halved, sliced
  • 1 teaspoon minced garlic
  • 4 Italian plum tomatoes, cut into wedges
  • 2 small yellow summer squash, sliced
  • 2 small zucchini, sliced
  • 1 (11-oz.) can whole kernel corn, red and green peppers, drained
  • 1 (4.5-oz.) jar sliced mushrooms, drained
  • 1/2 cup purchased Italian salad dressing
  • Salt to taste
  • Pepper to taste

Steps

  • 1
    Melt margarine in 12-inch skillet over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes.
  • 2
    Add all remaining ingredients; mix well. Cover; simmer 8 to 10 minutes or until squash is tender, stirring occasionally.

Nutrition Facts

Serving Size: 3/4 Cup
Calories
120
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
350mg
15%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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