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Summer Vegetable Salad

Fondue.Chef's picture
Ingredients
  Eggplant 3⁄4 Pound, diced
  Olive oil 3 Tablespoon
  Yellow onion 1 Medium, sliced
  Zucchini 3⁄4 Pound, sliced
  Red bell pepper 1 , cut in to chunks
  Green bell pepper 1 , cut in to chunks
  Yellow bell pepper 1 , cut in to chunks
  Tomatoes 3 , skinned and chopped
  Chopped fresh basil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put eggplant in a colander, sprinkle with salt and let stand 30 minutes to drain.
Rinse and dry.
Heat oil in a large skillet, add eggplant and onion and cook over medium heat 5 minutes.
Add zucchini and peppers and cook over low heat 15 minutes, turning them over until tender.
Transfer vegetables to a large serving bowl.
Stir in tomatoes, basil, salt and pepper; let cool.
Chill before serving.
Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 125 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 80.1 mg3.3%

Total Carbohydrates 13 g4.4%

Dietary Fiber 4.8 g19.1%

Sugars 5.4 g

Protein 3 g5.4%

Vitamin A 35.6% Vitamin C 180.2%

Calcium 3.4% Iron 5.8%

*Based on a 2000 Calorie diet

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Summer Vegetable Salad Recipe