Zucchini and Peppers in Marinade
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
169
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (red, yellow and orange)
- 1 Fennel
- 2 Zucchini
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- peppers
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- 1 Tbsp freshly chopped oregano
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs, and cut into strips. Rinse, trim, and cut fennel in half. Remove core and cut fennel halves into finger-width thick strips. Rinse zucchini and trim ends, then cut into sticks. Peel and finely chop onion and garlic. In a large pan, briefly sauté onion and garlic in 2 tablespoons hot oil. Add fennel and fry 3-4 minutes. Add remaining vegetables, season with salt and pepper, and sauté, stirring, about 4 minutes. Remove from heat and add lemon juice and vinegar. Let marinate and cool at least 1 hour.
2.
Before serving, stir in oregano and remaining oil. Season to taste and transfer to a platter.
