Colorful Vegetable Saute

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Colorful Vegetable Saute
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein3.06 g(3 %)
Fat14.37 g(12 %)
Carbohydrates7.32 g(5 %)
Sugar added0 g(0 %)
Roughage2.46 g(8 %)
Vitamin A74.36 mg(9,295 %)
Vitamin D0 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.11 mg(8 %)
Folate27.97 μg(9 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.54 mg(15 %)
Potassium212.86 mg(5 %)
Calcium31.66 mg(3 %)
Magnesium17.7 mg(6 %)
Iron1.12 mg(7 %)
Iodine0.45 μg(0 %)
Zinc0.29 mg(4 %)
Saturated fatty acids1.93 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
300 grams small button Mushroom
1 yellow zucchini
2 Red paprika
1 bunch scallions
4 tablespoons olive oil
100 milliliters dry white wine
4 tablespoons White vinegar
salt
freshly ground peppers
2 teaspoons granulated Broth
1 sprig rosemary
2 tablespoons small Caper
How healthy are the main ingredients?
olive oilrosemaryzucchinisalt

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.