Skillet Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 249 mg | (262 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams red and green Bell pepper
- 500 grams Tomatoes
- 300 grams onions
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 1 sprig Sage
- 1 Tbsp apple cider vinegar
- salt
- peppers
Preparation steps
1.
Cut bell peppers into quarters, remove the seeds and rinse. Cut bell peppers into strips. Peel onion and dice. Peel garlic and chop finely.
2.
Heat oil in a large skillet and fry the onions until translucent. Pick the herbs from the stems and chop coarsely. Add to the skillet.
3.
Mix garlic and bell peppers with the onions. Season with salt and vinegar, cover and simmer over medium heat for 10 minutes.
4.
Rinse the tomatoes, cut into quarters and add to the skillet. Cook uncovered for 5 minutes over high heat. Season with salt and pepper and serve.
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