- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 2
- garlic cloves, finely chopped
- 0
- 2 cups
- large chunks peppers
- 500 mL
- 2 cups
- bite-sized pieces of zucchini
- 500 mL
- 2 cups
- 2-in (5-cm) pieces of asparagus
- 500 mL
- 1/4 cup
- White Cranberry Cocktail
- 60 mL
- 2 tbsp
- honey
- 30 mL
- salt and pepper
- 3 tbsp
- dried cranberries, chopped
- 45 mL
- 3 tbsp
- dried pistachios, chopped
- 45 mL
Directions
- Step 1
- In a skillet, heat oil over medium-high heat; add garlic and sauté for 1 min., or until barely golden. Add peppers and cook for 1 min., stirring. Add remaining vegetables and cook for another 1 min. while stirring.
- Step 2
- Add cranberry juice, honey, and salt and pepper to taste. Reduce heat to medium-low; cover pan and cook vegetables for 6 min., or until desired tenderness. Garnish with chopped cranberries and pistachios.
Tip
An endless variety of vegetables such as green beans, snow peas, bok choy or carrots can also be used with this recipe. Almonds, walnuts or pine nuts are all tasty substitutes for pistachios.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 170
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 26 g
- Fibre:
- 5 g
- Protein:
- 5 g
- Sodium:
- 15 mg
- Potassium:
- 560
