Serves: 8
Total Calories: 121

2 tablespoons olive oil
1/2 cup plus 2 Tbsp low-sodium chicken broth
1/4 cup chopped scallion
3 cloves garlic, minced
1 cup fresh broccoli, cut into florets
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup cauliflower, broken into florets
3 medium potatoes, peeled and cubed
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Fresh ground pepper

1. Heat olive oil and 2 tablespoons of broth in a large skillet over medium heat. Add scallions and garlic and sauté for 2 minutes.

2. Add vegetables and remaining broth. Cover and simmer for 15 to 20 minutes until vegetables are cooked but crisp. Sprinkle with dried herbs and pepper and serve.

EXCHANGES
2 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 78
Calories from Fat 33
Total Fat 4 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 12 milligrams
Total Carbohydrate 10 grams
Dietary Fiber 2 grams
Sugars 2 grams
Protein 2 grams

Nutritional Facts:

Serves: 8
Total Calories: 121
Calories from Fat: 33

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Artichokes Parmesan
Asparagus With Vinaigrette
Broccoli With Lemon-Butter Sauce
Carrots Marsala
Chinese Asparagus
Creamed Spinach
Creole Eggplant
Dill-Flavored Carrots
Green Beans With Garlic And Onion
Herb-Broiled Tomatoes
Mushroom Cassoulets
Sauted Sweet Peppers
Sherried Peppers With Bean Sprouts
Snow Peas With Sesame Seeds
Squash And Tomato Cassoulet
Tangy Green Beans
Vegetable Confetti
Vegetable-Stuffed Yellow Squash
Zucchini And Onion Kabobs
Zucchini Sauté