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Italian Vegetables Recipe
|Zucchini||10 Ounce, cut into 1/2-inch-thick slices|
|Green bell pepper||1 Medium, cut into thin strips|
|Onion||1⁄2 Cup (8 tbs), thinly sliced|
|Tomatoes||12 , cut|
|Pimiento stuffed green olives||8 , cut|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
Calories 166 Calories from Fat 60
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 0.55 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1184.5 mg49.4%
Total Carbohydrates 28 g9.3%
Dietary Fiber 9.2 g36.7%
Sugars 14.8 g
Protein 6 g11.3%
Vitamin A 69.5% Vitamin C 154.3%
Calcium 6.5% Iron 9.1%
*Based on a 2000 Calorie diet
1) In a 12 inch non-stick skillet, saute the zucchini, eggplant, bell pepper and onion in the margarine over a high heat for 2 to 3 minutes until the vegetables are softened.
2) Stir in the tomatoes and rest of the ingredients, mix well.
3) Cover and cook on a medium-low heat for 4 to 6 minutes, stirring occasionally, until the vegetables are just tender.
4) Serve immediately on a serving platter.