Sauted Vegetables

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Sauted Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories250 kcal(12 %)
Protein5 g(5 %)
Fat20.7 g(18 %)
Carbohydrates8 g(5 %)

Ingredients

for
4
Ingredients
1 Eggplant
salt
1 zucchini
1 red and 1 yellow Bell pepper
250 grams button Mushroom
3 garlic
1 onion
8 tablespoons olive oil
1 bunch parsley
4 tablespoons balsamic vinegar
peppers
4 tablespoons Marsala wine
How healthy are the main ingredients?
olive oilparsleyEggplantsaltzucchinigarlic

Preparation steps

1.

Rinse the eggplant. Remove the stem and cut the flesh into slices. Sprinkle with salt. Rinse and peel the zucchini, peppers, and mushrooms. Cut the zucchini and slice the mushrooms. Cut the peppers into quarters. Peel the garlic and onion, then dice. Pat the vegetables dry. Heat half of the oil in a pan and saute the vegetables. Add the mushrooms at the end, with the garlic and the onions. Rinse the parsley and pluck the leaves from the stems. Chop the leaves and fold into the vegetables. Mix the vinegar with the salt, pepper, and wine. Gradually add the remaining oil. Arrange the vegetables on a plate and drizzle with the dressing. Serve with a warm baguette.