Low-Carb Gluten-Free Mixed Vegetables Recipe
Go fresh or frozen, never canned! After a long busy day, there’s nothing wrong with a quick recipe of Low-Carb Gluten-Free mixed vegetables especially if you spice them up nice. This easy mixed vegetables recipe takes peppers, zucchini and yellow squash, adds soy sauce, Worcestershire sauce and fresh herbs and livens up any dinner.
- Yield: 6 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 2 green peppers
- 2 red peppers
- 1 yellow pepper
- 1 Anaheim chili pepper or banana pepper
- 1 medium zucchini
- 1 medium yellow squash
- 2 oz. snow peas
- 1 container mushrooms (8 oz.)
- 2 tablespoon garlic, chopped or minced
- 2 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 1 pinch your favorite herbs, (cilantro, thyme, oregano, tarragon, rosemary, basil, marjoram, sage)
- 1/4 cup olive oil
Instructions
- Slice peppers, zucchini, squash, snow peas and mushrooms into 1½ inch pieces.
- Add oil to wok and heat to medium. Add vegetable to wok being careful not to splash hot oil.
- Mix vegetables with oil until all pieces are coated.
- Add garlic, herbs, soy sauce and Worcestershire sauce and stir every two minutes.
- Serve with your favorite main dish.
Nutrition
- Calories: 135
- Sugar: 0g
- Sodium: 397mg
- Fat: 9g (58.5% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 12g (9g Net Carbs)
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.carbsmart.com/vegetables003.html
