Summer Veggie Medley

Here's a super refreshing great summer dish to try:

Summer Veggie Medley 

INGREDIENTS

• 3 tablespoons trans-fat-free butter spread
• 6 medium carrots, peeled and cut into thin ribbons
• Corn kernels from 3 cobs, or 2 1/4 cups thawed frozen corn
• 3/4 lb green beans, diced
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Juice from 1/2 lemon
• 1 tablespoon white truffle oil
• 1/4 cup packed Italian parsley, chopped

PREPARATION

1. Heat a large pot over medium-high heat; melt butter spread. Add vegetables; cover; reduce heat to low; cook until veggies are light brown, 1 to 2 minutes. Add salt and pepper; stir; cover and cook until beans are tender, 2 minutes. Drizzle juice and oil on top; sprinkle with parsley; divide among 6 plates.
   *It's really easy to add in any of your favorite veggies, or work with whatever's in season. Maybe consider adding some chili's!

 

THE SKINNY

143 calories, 8 g fat (2 g saturated), 19 g carbs, 4 g fiber, 3 g protein