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Ingredientes
- 1/3 c. extra virgin olive oil
- 1 x yellow bell pepper cored, seeded,
- Â Â and coarsely minced
- 5 x scallions cut 1/2" pcs
- 1 sm eggplant peeled, and
- Â Â cut into 3/4" chunks
- 1 med zucchini thinly sliced
- 2 c. cherry tomatoes - (abt 16) quartered
- 1 lrg garlic clove minced
- 1 tsp minced fresh thyme leaves
- 1 Tbsp. balsamic vinegar more to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a large, heavy-based skillet, heat about 2 Tbsp. of the extra virgin olive oil over high heat. Add in the bell pepper and scallions and saute/fry till lightly browned, about 4 min.
- Add in the remaining oil and the eggplant. Reduce the heat to medium-high and saute/fry the eggplant till just barely tender, about 4 min. Add in the zucchini. Continue cooking, stirring often, till all the vegetables are tender, about 5 min.
- Stir in the tomatoes, garlic, and thyme. Cook till the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve hot.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 164 | 71% |
| Total Fat 18.59g | 23% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 743mg | 21% |
| Total Carbs 16.29g | 4% |
| Dietary Fiber 7.8g | 26% |
| Sugars 7.75g | 5% |
| Protein 3.3g | 5% |
