Sauteed Mini Vegetable Medley Recipe

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Nutrition per serving    (USDA % daily values)
CAL
145
FAT
35%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 pint cherry tomatoes

3 to 4 tablespoons chopped fresh dill

1 cup frozen pearl onions

1 pound assorted mini squash - patty pans and/or baby zucchini

Handful flat-leaf parsley, chopped

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