Vegetable Stew
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Ingredients:
1-1/2 green bell pepper, seeded and cut into 1 in. cubes
1/4 tsp salt to taste (optional)
3/4 cup onion, coarsely chopped
1 tsp thyme, or 1 Tbsp fresh, minced
3 cups Italian style peeled tomatoes, chopped
3 tbsp olive oil
2 medium zucchini, diced
2 cloves garlic, crushed
1 bay leaf
Cooking Directions:Heat oil in a heavy nonstick skillet over medium high heat. Sauté bell pepper, onion and garlic 3 minutes or until onion begins to soften. Stir in thyme, bay leaf, salt and pepper to taste. Sauté another 3 minutes. Stir in tomatoes and bring to a simmer. Stir in zucchini. Cover and simmer 5 minutes. Remove cover and simmer another 10-15 minutes or until sauce is thickened.Nutritionist Recommended For: |
Nutrition Facts
Calories 160
% Calories From Fat 61.9%
Total Fat 11g
Saturated Fats 1.5g
Mono-unsaturated Fats 7.5g
Poly-unsaturated Fats 1.3g
Cholesterol 0mg
Sodium 180mg
Total Carbohydrates 17g
Dietary Fiber 4.3g
Sugar 8.9g
Protein 3.6g
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More Information |
Vitamins
Thiamin B1 0.17 mg
Vitamin A 580 IU
Vitamin K 23 mcg
Vitamin E 3 mg
Pantothenic Acid 0.46 mg
Vitamin B6 0.58 mg
Choline 28 mg
Riboflavin B2 0.26 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 72 mg
Niacin B3 2.1 mg
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Minerals
Sodium 180 mg
Zinc 0.71 mg
Copper 0.24 mg
Iron 2.7 mg
Calcium 91 mg
Manganese 0.47 mg
Magnesium 46 mg
Fluoride 10 mcg
Potassium 750 mg
Phosphorus 97 mg
Selenium 0.84 mcg
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