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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Everyone's Favorite Vegetable Medley

Source: dLife

A vegetable medley that even your kids will love.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	45.3

Total Carbs	7.2 g

Dietary Fiber	1.5 g

Sugars	1.1 g

Total Fat	1.3 g

Saturated Fat	0.4 g

Unsaturated Fat	0.0 g

Potassium	139.6 mg

Protein	1.6 g

Sodium	483.3 mg

Dietary Exchanges 1.3 Fat, 0.6 Vegetables, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup fresh broccoli florets 1.0
1 cup fresh asparagus 1.0
1 cup fresh baby spinach 1.0
1 cup sliced summer squash 0.3333
0.3333 cup shallots, chopped 10.75
10 3/4 oz cream of mushroom soup, 98% fat free 0.5
0 1/2 cup cold water 1.0
1 tbsp fresh basil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 350 degrees fahrenheit Coat a 2 quart baking dish with fat free cooking spray.
Layer the broccoli, asparagus, spinach, squash, and onions in the prepared baking dish.
In a small bowl, mix together the soup, water, oregano and/or basil, salt and pepper. Pour over the vegetables. Cover with foil and bake until the broccoli is crisp-tender, (30 to 35 minutes). Uncover and serve immediately.