Colorful Vegetable Saute
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams small button Mushroom
- 1 yellow Zucchini
- 2 Red paprika
- 1 bunch scallions
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 2 tsps granulated Broth
- 1 sprig rosemary
- 2 Tbsps small Caper
Preparation steps
1.
Wipe mushrooms with paper towels and halve or quarter if necessary. Trim and rinse zucchini, cut in half lengthwise and cut into 1 cm (approximately 1/3 inch) thick slices and then in half. Rinse peppers, halve, remove the seeds and ribs and cut into bite-size pieces.
2.
Rinse and trim scallions and cut into 10 cm (approximately 4 inch) long pieces. Cut rosemary sprig in half. Pour olive oil in a large frying pan and saute vegetables for 2 - 3 minutes, then add the wine and vinegar, season with salt and pepper and add the granulated broth.
3.
Add rosemary and stir everything well, cover and simmer for 4 minutes. Increase the temperature and uncover to evaporate all liquid. Then stir, season and allow to cool slightly. Add capers and serve warm.
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