Sausage Skewers with Vegetables
(Percentage of daily recommendation)
|Calorie||140 kcal||(7 %)|
|Protein||6 g||(6 %)|
|Fat||11 g||(9 %)|
|Carbohydrates||4 g||(3 %)|
|Sugar added||1 g||(4 %)|
|Roughage||2.5 g||(8 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||2 mg||(17 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.9 mg||(24 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||19 μg||(6 %)|
|Pantothenic acid||0.6 mg||(10 %)|
|Biotin||4.6 μg||(10 %)|
|Vitamin B₁₂||0.3 μg||(10 %)|
|Vitamin C||41 mg||(43 %)|
|Potassium||283 mg||(7 %)|
|Calcium||20 mg||(2 %)|
|Magnesium||23 mg||(8 %)|
|Iron||1.1 mg||(7 %)|
|Iodine||5 μg||(3 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||3.5 g|
|Uric acid||54 mg|
Peel the onion and chop finely. Halve 1 red bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into small dice.
Rinse and dry tomatoes, then cut out cores.
Plunge tomatoes into a pot of boiling water, remove, shock in cold water and peel skins. Finely chop the tomatoes.
Heat 1 tablespoon oil in a non-stick skillet. Sauté onion and diced bell pepper. Add tomatoes, season with vinegar, salt, pepper and sugar and let it boil over low heat to thicken, uncovered, about 20 minutes.
Soak 16 wooden skewers in warm water for about 10 minutes.
Rinse zucchini, wipe dry and cut into 2 cm (approximately 3/4-inch) slices.
Halve remaining bell peppers, remove ribs and seeds, rinse and dry. Cut into 2 cm (approximately 3/4-inch) pieces. Clean mushrooms. Cut the sausages into thirds.
Alternately thread zucchini, bell pepper pieces, mushrooms and sausage pieces on the wooden skewers.
Transfer the tomato mixture to tall vessel and puree with an immersion blender. Wipe out the pan.
Heat the remaining oil in the pan. Add the skewers and brown over medium heat. Lightly season with salt and pepper. Serve sausage skewers with tomato-pepper sauce.