10 Ingredients
  • 1 tablespoon plus 1/2 teaspoon salt
  • 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
  • 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
  • 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
  • 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
  • 6 ounces cherry tomatoes (yellow and/or orange), cut in half
  • 2 tablespoons olive oil
  • 1/2 small red onion, cut into 1/4-inch dice
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup basil leaves, torn in half
Nutrition
128
6% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 9

Fiber

20% 5

Sugars

- 7

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

22% 538

Calcium

7% 71

Magnesium

10% 40

Potassium

15% 521

Iron

15% 3

Zinc

4% 1

Phosphorus

13% 90

Vitamin A

48% 435

Vitamin C

71% 43

Thiamin (B1)

14% 0

Riboflavin (B2)

10% 0

Niacin (B3)

8% 2

Vitamin B6

14% 0

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

75% 60
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