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Ingredientes
- 1 Tbsp. vegetable oil
- 1 lrg yellow bell pepper seeded, and
- Â Â cut in 3/4" pcs
- 1 sm eggplant cut in 3/4" pcs
- 1 sm zucchini cut in 1/4" slices
- 2 x green onions sliced
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
Direcciones
- In a 12-inch nonstick skillet, heat oil over medium heat. Add in bell pepper and cook 3 min, stirring occasionally. Stir in eggplant, zucchini, green onions, Italian seasoning, and salt. Cook 10 min, or possibly till vegetables are tender, stirring occasionally.
- Cover and chill 1 c. of the vegetables for "Greek Vegetables and Pasta" (see recipe).
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 2 servings | |
| Calories 183 | |
| Calories from Fat 71 | 39% |
| Total Fat 8.08g | 10% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 1mg | 0% |
| Sodium 315mg | 13% |
| Potassium 1162mg | 33% |
| Total Carbs 27.83g | 7% |
| Dietary Fiber 13.7g | 46% |
| Sugars 9.58g | 6% |
| Protein 5.45g | 9% |
