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Farewell to summer vegetable dish

IngredientsConvert
  • 2 pcs baby carrots, thinly sliced
  • 2 pcs zucchini, sliced
  • 1 pcs pumpkin, peeled and cut in small pieces
  • 1 pcs small beet root, thinly sliced
  • 1 pcs small red onion, sliced then chopped
  • 1 pcs orange bell pepper, sliced then chopped
  • 2 clove garlic, minced
  • 2 tbsp parmesan, shredded(optional)
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 pinch salt
Preparation

  1. Pour the oils in a large skillet and place it over medium heat. Add the pumpkin and zucchini and cook until they start to caramelize. Pour in the carrots and beet root and toss for about 6 minutes.
  2. Now, add the onion, orange pepper, garlic, and salt and continue tossing until the pepper and onion become soft, but don’t over-cook.
  3. Sprinkle the parmesan for 30 seconds and turn off the heat.
  4. Serve immediately.

 

 

Good points

  • Low in cholesterol
  • High in dietary fiber
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Information
Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 180.48 kcal
Carbohydrates: 27.12 g
Cholesterol: 2.2 mg
Sugar: 13.74 g
Protein: 5.75 g
Fat: 7.1 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com