Rustic Sauteed Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup olive oil
- 2 Red onions (roughly chopped)
- 3 cloves garlic cloves (finely sliced)
- 1 red pepper (deseeded and roughly chopped)
- 1 green pepper (deseeded and roughly chopped)
- 2 Zucchini (roughly chopped)
- 9 ozs Tomatoes (roughly chopped)
- 1 sprig Basil (leaves torn)
- 2 ½ ozs Parmesan (shaved)
Preparation steps
1.
Heat the oil in a large wide pan over a medium heat.
2.
Gently cook the onions for 5 minutes, stirring frequently to ensure the don't brown, then add the garlic and cook for 2 more minutes.
3.
Add the red and green peppers, cook for 5 minutes then add the courgettes. When the courgettes are nearly tender, add the tomatoes, season with salt and pepper and cook for 3 minutes more or until the skins of the tomatoes start to blister.
4.
Stir in the torn basil leaves, scatter over the parmesan and serve.
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