Melange of Winter Vegetables
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2sweet red peppers, about 1¼ pounds
- 1zucchini, about 1¼ pounds
- 2tablespoons butter
- 1tablespoon olive oil
- ¼teaspoon ground cumin
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1whole clove garlic, unpeeled and crushed
Nutritional analysis per serving (4 servings)
138 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
- Step 2
Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
- Step 3
Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.
Private Notes