Dinner

Venecian Veggie Saute is for Dinner.

Venecian Veggie Saute takes 15 minutes to prepare.

Venecian Veggie Saute takes 15 minutes to cook.

Venecian Veggie Saute makes 6 servings.

The ingredients for Venecian Veggie Saute are:

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Tarragon Vinaigrette:
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Here is how you make Venecian Veggie Saute:

For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, salt and pepper and reserve. For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. Toss the vegetables with the vinaigrette and serve. Number of Servings: 6Recipe submitted by SparkPeople user CHELLEBELLE104.

The nutritional information for Venecian Veggie Saute is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.3

• Total Fat: 19.3 g
• Cholesterol: 0.0 mg
• Sodium: 414.7 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 3.9 g
• Protein: 4.1 g

Venecian Veggie Saute is Italian cuisine.