Melange of Winter Vegetables
Published February 9, 1988
- Total Time
- 15 minutes
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Ingredients
2 sweet red peppers, about 1 ¼ pounds
1 zucchini, about 1 ¼ pounds
2 tablespoons butter
1 tablespoon olive oil
¼ teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1 whole clove garlic, unpeeled and crushed
Nutritional analysis per serving (4 servings)
14 grams carbs; 15 milligrams cholesterol; 146 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 5 grams fiber; 689 milligrams sodium; 3 grams protein; 10 grams sugar
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