- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- garlic cloves, finely chopped
- 0
- 2 cups
- large chunks peppers
- 500 mL
- 2 cups
- bite-sized pieces of zucchini
- 500 mL
- 2 cups
- 2-in (5-cm) pieces of asparagus
- 500 mL
- 1/4 cup
- White Cranberry Cocktail
- 60 mL
- 2 tbsp
- honey
- 30 mL
- salt and pepper
- 3 tbsp
- dried cranberries, chopped
- 45 mL
- 3 tbsp
- dried pistachios, chopped
- 45 mL
Method
- Step 1
- In a skillet, heat oil over medium-high heat; add garlic and sauté for 1 min., or until barely golden. Add peppers and cook for 1 min., stirring. Add remaining vegetables and cook for another 1 min. while stirring.
- Step 2
- Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 6 min., or until desired tenderness. Garnish with chopped cranberries and pistachios.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 170
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 26 g
- Fibre:
- 5 g
- Protein:
- 5 g
- Sodium:
- 15 mg
- Potassium:
- 560