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–+ servings

Summer Veggies with Roasted Almonds

Bill Bradley
4.50 from 2 votes
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Prep Time 19 minutes
Cook Time 15 minutes
Total Time 34 minutes
Servings 4
Calories 135 kcal

Ingredients
  

  • 1/4 cup slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 1 onion, cut into thin rings
  • 1 medium zucchini, cut into 2” long strips
  • 1 medium summer squash, cut into rounds
  • 1 teaspoon dried oregano
  • 4 cloves garlic, chopped
  • 1 teaspoon balsamic vinegar
  • Kosher or sea salt and pepper, to taste.

Instructions
 

  • In a non-stick frying pan, toast almonds on medium heat until brown. (Be careful not to burn). Remove from pan.
  • Add olive oil to pan and sauté onion for 1 minute. Add zucchini and summer squash, oregano and a sprinkle of salt. Sauté until veggies are tender-crisp. Add garlic. Sauté for about 30 seconds. Add balsamic. Salt and pepper, to taste.
  • Top veggies with almonds right before serving.

Nutrition

Calories: 135kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 7mgPotassium: 366mgFiber: 3gSugar: 4gVitamin A: 205IUVitamin C: 20mgCalcium: 53mgIron: 1mg
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