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    You are in: Home / Recipes / Spanish Vegetables Recipe
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    Spanish Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onion and garlic in oil in a skillet until onion is tender, but not browned.
    2. 2
      Stir in corn, zucchini, tomatoes, oregano, salt and pepper.
    3. 3
      Cover and cook over low heat for 15 minutes or until tender.

    Ratings & Reviews:

    • on April 18, 2002

      45

      I had this with brown rice for lunch today. In addition to all the vegetables, I tossed in a handful of green peas as well and garnished the dish with some parsley. It made a very filling meal and a tasty one too! Thanks, Karen!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2002

      55

      Very good and very light! Great for a summer side dish! Also very easy to make! So simple yet so good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009

      I haven't tried this recipe, but I do want to point out to Karen that Spain and Mexico are actually two very different places with very distinct cuisines. The terms Spanish and Mexican are not interchangeable when it comes to food. Just wanted to let you know, it may be considered offensive to some.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Spanish Vegetables

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.6
     
    Calories from Fat 38
    34%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 597.2 mg
    24%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.0 g
    24%
    Protein 3.7 g
    7%

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