- 1 medium zucchini, sliced 1/4-inch thick
- 1 medium yellow summer squash, sliced 1/4-inch thick
- 1 medium red onion, sliced 1/4-inch thick
- 1 tablespoon Pure Wesson® Canola Oil
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
|Serving Size||4 servings (3/4 cup each)|
- Preheat oven to 425°F. Combine all ingredients in large bowl; toss to coat.
- Spread vegetables in single layer in shallow baking pan. Bake 12 minutes or until crisp tender, turning once.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||6%|
|Saturated fat||0 g||2%|
|Dietary fiber||2 g||6%|
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I make a variation of this in the frying pan adding eggplant to zuke and squash mix, I then add diced tomato and a little tomato sauce, This is excellent over pasta and topped with grated parmesan cheese,
Italian vegetables and using canola oil???? Use Olive oil ONLY
never use cisco canola oil! organic olive oil grape seed oil or coconut oil only!
Can't get any better than fresh sauteed veggies for dinner. Combine this with a meat course, and perhaps either baked potato or yams, with a little butter and cinnamon I use olive oil, although I've occasionally used a garlic infused olive oil, which is also great with it. Instead of regular salt, I also switched to kosher salt. Yum!
Hadn't seen the this but this was dinner last night for the 4th. Extra virgin olive oil and S & P for the zukes and egg plant and polish sausage on the charcoal grill. This mornings breakfast was last nights cold dinner with toast and jam. Our dog "Breezee" thought it was good both days. She loves raw green beans.
Great recipe! Been eating these for years! Use olive oil instead of canola, tastes better and healthier too! I cut then into chunks, saute' in olive oil over med high heat to slightly brown them, add herbs and white wine, cover and simmer till done.