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This sautéed vegetable recipe is a delicious mix of zucchini, bell peppers, garlic, and jalapeño lightly pan-fried in butter and olive oil.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, finely minced
- 1 jalapeno pepper, seeds and ribs removed, minced
- 2 zucchini, halved lengthwise and sliced
- 1 yellow bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 shallot, sliced
- ¼ teaspoon salt
- freshly ground black pepper to taste
- 1 pinch paprika
Directions
Step 1
Heat olive oil and butter in a large skillet over medium heat. Add garlic and jalape?o; cook and stir until softened, about 5 minutes.
Step 2
Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until vegetables are tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 103 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 12% |
| Cholesterol8mg | 3% |
| Sodium180mg | 8% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein2g | |
| Vitamin C113mg | 564% |
| Calcium32mg | 2% |
| Iron1mg | 6% |
| Potassium451mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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