Italian Vegetables With Garlic Butter Rice

1. In large bowl, combine vegetables, vinaigrette and rosemary; set aside 15 minutes.

2. Meanwhile, prepare rice according to package directions; set aside. Sauté vegetables in marinade until crisp-tender.

3. Serve vegetable mixture over rice.

4. Refrigerate leftovers immediately.

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Nutrient	Quantity
Total fats	0.6341 g
Protein	2.4407 g
Carbohydrates	10.4432 g
Energy	49.167 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.084 g
Water	206.774 g
Aspartic acid	0.3237 g
Calcium, Ca	41.749 mg
Lutein + zeaxanthin	397.82 g
Fiber, total dietary	4.0907 g
Fatty acids, total saturated 22:0	0.0038 g
Carotene, beta	125.78 g
Niacin	1.1942 mg
Vitamin A, RAE	16.212 g
Arginine	0.1128 g
Riboflavin	0.089 mg
Fatty acids, total polyunsaturated 15:0	0.0013 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0546 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	0.3189 g
Sodium, Na	4.952 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0068 g
Total lipid (fat)	0.6341 g
Manganese, Mn	0.4465 mg
Fructose	3.2821 g
Proline	0.0838 g
Fatty acids, total saturated 16:0	0.1436 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0495 g
Sucrose	0.2894 g
Choline, total	14.675 mg
Sugars, total	6.5522 g
Serine	0.0971 g
Fatty acids, total saturated 10:0	0.0079 g
Fatty acids, total saturated 18:0	0.0212 g
Vitamin B-6	0.2223 mg
Selenium, Se	0.533 g
Ash	1.4079 g
Fatty acids, total saturated 18:1 undifferentiated	0.0397 g
Pantothenic acid	0.4877 mg
Phenylalanine	0.0907 g
Copper, Cu	0.199 mg
Thiamin	0.102 mg
Methionine	0.0319 g
Iron, Fe	0.9473 mg
Carbohydrate, by difference	10.4432 g
Phosphorus, P	71.672 mg
Folate, total	46.223 g
Alanine	0.1225 g
Valine	0.1131 g
Fatty acids, total saturated 18:2 undifferentiated	0.1157 g
Glycine	0.0921 g
Glucose (dextrose)	2.8577 g
Fatty acids, total saturated 14:0	0.0034 g
Zinc, Zn	0.6066 mg
Isoleucine	0.0932 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	0.2003 g
Fatty acids, total saturated 14:1	0.0051 g
Leucine	0.1441 g
Vitamin A, IU	312.968 IU
Folate, DFE	46.223 g
Tryptophan	0.0211 g
Vitamin C, total ascorbic acid	30.4366 mg
Phytosterols	6.488 mg
Fatty acids, total polyunsaturated 16:1 c	0.0038 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 20:0	0.0013 g
Tyrosine	0.0636 g
Vitamin K (phylloquinone)	6.934 g
Fatty acids, total saturated	0.2033 g
Histidine	0.0519 g
Fatty acids, total monounsaturated	0.0527 g
Threonine	0.0691 g
Folate, food	46.223 g
Fatty acids, total polyunsaturated 17:0	0.0013 g
Fatty acids, total polyunsaturated 24:0	0.0051 g
Vitamin E (alpha-tocopherol)	0.4111 mg
Magnesium, Mg	42.057 mg
Lysine	0.1235 g
Potassium, K	531.566 mg
Cystine	0.0214 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Zucchini	1	2.31	0.3421	0.044
Yellow squash	1	24.13	4.9276	0.3429
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Red bell pepper	1 cup	0	0	0
eggplant	1 cup	20.5	4.8216	0.1476
balsamic vinaigrette	0.33 cup	0	0	0
garlic butter rice mix	1 package	0	0	0