Pan-Grilled Italian Vegetables
Dec 6, 2006 12:44:15 GMT -8
Post by jjg on Dec 6, 2006 12:44:15 GMT -8
Pan-Grilled Italian Vegetables
Pan-grilled vegetables make an easy, tasty snack. If you like, substitute chopped cauliflower or broccoli for the zucchini.
1 small onion, coarsely chopped
1 garlic clove, minced
1/4 cup red or green bell pepper
1/4 cup chopped zucchini
1 tsp extra virgin olive oil
1/4 tsp Italian seasoning
Salt (optional) and pepper to taste.
In a small nonstick skillet, combine the onion, garlic, red or green pepper, zucchini, and oil. Cook, stirring frequently , over medium heat, until the vegetables are softened and begin to brown slightly.
Stir in the Italian seasoning, salt (if desired), and pepper. Serve hot on a 1/2-inch slice of toasted Italian bread or on a small whole-wheat pita bread half. Makes 2 Servings.
Per (1/2 cup) Serving: 49 Cal; 2 gm Fat (1 gm Sat Fat); 7 gm Carb; 0 mg chol; 3 mg Sodium; 4 gm Sugars; 1 gm Dietary Fiber; 1 gm Protein.
Dietary Exchanges: 1 Vegetable; 1/2 Fat.
Pan-grilled vegetables make an easy, tasty snack. If you like, substitute chopped cauliflower or broccoli for the zucchini.
1 small onion, coarsely chopped
1 garlic clove, minced
1/4 cup red or green bell pepper
1/4 cup chopped zucchini
1 tsp extra virgin olive oil
1/4 tsp Italian seasoning
Salt (optional) and pepper to taste.
In a small nonstick skillet, combine the onion, garlic, red or green pepper, zucchini, and oil. Cook, stirring frequently , over medium heat, until the vegetables are softened and begin to brown slightly.
Stir in the Italian seasoning, salt (if desired), and pepper. Serve hot on a 1/2-inch slice of toasted Italian bread or on a small whole-wheat pita bread half. Makes 2 Servings.
Per (1/2 cup) Serving: 49 Cal; 2 gm Fat (1 gm Sat Fat); 7 gm Carb; 0 mg chol; 3 mg Sodium; 4 gm Sugars; 1 gm Dietary Fiber; 1 gm Protein.
Dietary Exchanges: 1 Vegetable; 1/2 Fat.