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Ingredientes
- 2 lg. green peppers, cored and cut in length wide strips
- 2 med. yellow squash, cut into 1/2 slices
- 2 zucchini
- Extra virgin olive oil
- 3 med. onions, peeled and sliced
- 2 cloves garlic, crushed
- 1 teaspoon dry basil
- 1/2 teaspoon grnd coriander
- 1 bay leaf
- 1 teaspoon salt
- Dash pepper
- 3 tbsp. lemon juice
- 1/2 c. dry white wine
- 3 med. tomatoes, sliced 1/4 inch thick
- Parsley, minced
Direcciones
- Heat in large skillet 2 Tbsp. oil over medium high heat. Add in onion and garlic, saute/fry till transparent, 5 min, stir constantly. Remove vegetables, add in 2 Tbsp. oil, add in peppers, saute/fry 5 min till tender-crisp. Put peppers in bowl with onion mix. Add in 2 Tbsp. oil, add in squash and zucchini, saute/fry 5 min till tender-crisp. Be sure to cook vegetables separately.
- Return peppers and onions to skillet with squash. Stir in basil, coriander, bay leaf, salt, pepper, lemon juice, white wine. Mix well. Bring mix to boil over high heat. Layer tomatoes on top. Simmer covered 5 min. Turn into shallow serving dish, cover and chill 4 hrs or possibly overnight. To serve, uncover, toss lightly and sprinkle with parsley. 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1828g | |
| Calories 485 | |
| Calories from Fat 28 | 6% |
| Total Fat 3.3g | 4% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2416mg | 101% |
| Potassium 3887mg | 111% |
| Total Carbs 90.85g | 24% |
| Dietary Fiber 23.6g | 79% |
| Sugars 44.61g | 30% |
| Protein 18.61g | 30% |
