Nutrients per serving

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

Spicy Summer Vegetable Blend

Spicy Summer Vegetable Blend is a kidney-friendly recipe with a kick.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

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

Portions: 4     Serving size: 1/2 cup


  • 1/4 cup onion      
  • 1/4 cup red bell peppers
  • 1 cup zucchini
  • 4 teaspoons canola oil 
  • 1/2 cup sweet corn kernels
  • 1/4 cup sliced fresh mushrooms
  • 1/8 teaspoon black pepper
  • 1 dash red chili flakes
  • 1/3 cup water
  • 1 tablespoon bottled barbecue sauce


  1. Dice onion, cut bell pepper julienne style and slice zucchini. 
  2. 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.
  3. 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.
  4. Remove from heat and stir in barbeque sauce. Divide into 4 portions and serve. 

Renal and renal diabetic food choices

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

Carbohydrate choices


Helpful hints

  • 1 medium ear of fresh corn yields 3/4 to 1 cup of corn kernels. You can also use frozen or low-sodium canned corn.
  • 1 medium-sized zucchini yields 1 cup sliced.
  • Julienne means to cut in thin, long strips.
  • Compare labels to select commercial barbeque sauce with the lowest sodium content.

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