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Crisp Cooked Vegetable Appetizer

 

58

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

4 small green bell peppers
grilled, skinned & rinsed
4 each tomatoes
skinned & seeded
½ large spanish onions
2 small eggplant
trimmed
*
4 small zucchini
trimmed
1 x vegetable oil
*
2 each garlic cloves
2 teaspoons red pepper flakes
Salt & salt and black pepper
*
2 small hot chili peppers
sliced
*
To serve
Olive vegetable oil
*
1 x lemon juice
*
Lettuce bay leaves
*
2 tablespoons italian parsley

Directions

Seed and core the peppers.

Cut peppers, tomatoes and onions into cubes.

Cut eggplants and zucchini into ½ inch cubes.

Wash, drain and sauté in 6 tablespoons olive oil along with the garlic, sweet pepper, salt and black pepper, until slightly softened.

Add green peppers and onion and a little more oil if necesary and stir and cook over a low heat until the vegetables are tender but crisp.

Add tomatoes hot peppers, toss once and remove pan from heat.

Let cool.

Sprinkle with olive oil and lemon juice and pile high on the lettuce leaves.

Sprinkle each portion with parsley and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 779% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 37% Vitamin C 168%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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