Sauteed Vegetable Salad
CAL P/SERVE
111
kJ P/SERVE
463
FAT P/SERVE
7.5g
SODIUM P/SERVE
111g
You can even make this for a BBQ as it still tastes great when cooled but not cold. You can add some spinach at the last minute, even some asparagus. This recipe is low sodium, low saturated fat, low sugar and low carb.
Ingredients
- 1 large zucchini
- 1/2 red capsicum
- 10 cherry tomatoes, halved
- 1 shallot, sliced
- 1 clove garlic, sliced
- Sprinkle oregano and rosemary
- Salt and pepper
- 1 tbsp. olive oil
- 1/4 cup chicken or vegetable stock
Method
- Cut your zucchini, capsicum into large chunks, halve your cherry tomatoes.
- In a medium to large frypan, heat olive oil and sauté shallot and capsicum for 2 minutes.
- Add zucchini; ensure heat is on medium to high. Cook for a couple of minutes then add the cherry tomatoes. Season with herbs and salt/pepper.
- Now add the garlic, stir frying for 1 minute then add stock and simmer until zucchini has cooked but not to mush, still nice and firm.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:200g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 463 kJ | 232 kJ |
| 111 Cal | 55 Cal | |
| Protein | 2.7 g | 1.3 g |
| Fat, total | 7.5 g | 3.8 g |
| - Saturated | 1.2 g | 0.6 g |
| Carbohydrate | 5.7 g | 2.8 g |
| - Sugars | 5.3 g | 2.6 g |
| Sodium | 111 mg | 55 mg |
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