Sautéed Vegetables

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Sautéed Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
144
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie144 cal.(7 %)
Protein3 g(3 %)
Fat10 g(9 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K33.9 μg(57 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.4 mg(29 %)
Folate86 μg(29 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C141 mg(148 %)
Potassium453 mg(11 %)
Calcium60 mg(6 %)
Magnesium25 mg(8 %)
Iron1.1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.5 g
Uric acid25 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 yellow Bell pepper
3 Tomatoes
1 large, white onion
½ bunch scallions
6 garlic cloves
4 Tbsps olive oil
½ bunch parsley (leaves finely chopped)
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleyTomatooniongarlic clovesalt

Preparation steps

1.

Rinse and halve the peppers, remove seeds and white inner skins and cut the flesh into about 2 cm-large (approximtely 3/4 inch) pieces.

2.

Blanch the tomatoes for a few seconds, peel, halve, remove seeds and cut into about 2 cm-large (approximately 3/4 inch) pieces.

3.

Peel the onion and garlic. Cut the onion into eighths and cut into not-too-narrow strips.

4.

Rinse the scallions and cut into 3 cm-long (approximately 1 inch) pieces.

5.

Sautée the onion strips and 4 cloves of garlic in olive oil, add the peppers and scallions and fry briefly. Add tomatoes and cook everything over low heat for about 8 minutes.

6.

Crush the parsley in a mortar with the remaining garlic and some salt and pepper and stir into the vegetables shortly before serving.

7.

Serve with a side of meat for fish, as desired.