Everyone needs a perfect veggie side dish in their back pocket. Consider this recipe the perfect foundation to tweak to your heart’s desire!
This veggie dish has been my little secret for several months now. Sometimes I catch myself adapting to an easy dish and worry that it’s too simple to share as a recipe. I’m hoping that this dish, at the minimum inspires you to an idea.
Here’s why I love this veggie dish. First of all, it reheats perfectly and you can refrigerate it for up to a week. This veggie mix is perfect to have on hand for breakfast with eggs, lunch with a salad or as a side dish for dinner. Today was my day 17 of doing the Whole30 and this has been a staple.
Hope you love it just as much as I do.
Other Vegetable Sides to Make
Recipe
Everyone needs a perfect veggie side dish in their back pocket. Consider this recipe the perfect foundation to tweak to your heart's desire!
Ingredients
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 lb Mushrooms
- 1 Yellow onion
- 2 small Zucchinis
- Oil for cooking
Instructions
- Prepare the ingredients for the recipe.
- Dice all veggies to bite size pieces.
- On a skillet, separately cook each vegetable till it becomes golden and softened. Season with salt and pepper.
- Combine all vegetables together.
- They can be refrigerated for up to a week.
Nutrition
Calories: 34kcal, Carbohydrates: 6g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 386mg, Fiber: 2g, Sugar: 4g, Vitamin A: 620IU, Vitamin C: 41.9mg, Calcium: 14mg, Iron: 0.6mg
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