Summer Veggie Blend

Portions:
4

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 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

Preparation

  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. 

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.

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

Renal and renal diabetic food choices

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

Carbohydrate choices

1/2

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