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Recipe tags: Easy, Quick, Stir-fry, Stove Top, Vegetarian

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Vegetables

Spicy Summer Vegetable Blend

Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Portions:   4                            

Serving size:  1/2 cup

Ingredients

• 4 teaspoons canola oil        
• 1/4 cup onion, diced
• 1/2 cup sweet corn kernels (frozen or fresh cut from the cob)       
• 1/4 cup red or green bell peppers, cut julienne style
• 1 cup zucchini, sliced
• 1/4 cup raw mushrooms, sliced
• 1/8 teaspoon black pepper
• 1 dash red chili flakes
• 1/3 cup water
• 1 tablespoon bottled barbecue sauce

Preparation

1. Heat oil, onion and corn in a skillet over medium-high heat.  Cook 8 to 10 minutes, stirring frequently until onion turns translucent and corn begins to brown.
2. Add bell pepper, zucchini, mushrooms, black pepper, chili flakes and water.  Stir and cover.  Cook 3 to 5 minutes until zucchini is tender and water has evaporated.
3. Remove from heat and stir in barbeque sauce.  Divide into 4 portions and serve.

Helpful hints

Nutrients per serving

• Calories: 71
• Protein: 2 g
• Carbohydrate: 9 g
• Fat: 4 g
• Cholesterol: 0 mg
• Sodium: 46 mg
• Potassium: 223 mg
• Phosphorus: 45 mg
• Calcium:   12 mg
• Fiber: 1.8 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1/2 starch
• 1/2 fat

Carbohydrate Choices

• 1/2

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