Vegetable Still Life With Sauce
|Assorted vegetables||2 Pound (Rinsed Or Scrubbed Such As Baby Carrots With Tops; Inner Celery Stalks With Leaves; Baby Bok Choy, Whole Or Cut Into Halves Lengthwise; Radishes With Tops; Fennel, Sliced Lengthwise; European Cucumber, Sliced 2 Small Green Peppers)|
|Green herb sauce||1 Cup (16 tbs)|
Remove all but the prettiest leaves on vegetables with tops.
If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours.
Cut bell peppers in half crosswise.
From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep.
Cut out and discard seeds from stem end.
Rinse peppers; if prepared ahead, put in bag with other vegetables.
Fill pepper cups equally with sauce; set 1 on each plate.
Arrange assorted vegetables around sauce for dipping.
Serving size: Complete recipe
Calories 812 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 0.89 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2200 mg91.7%
Total Carbohydrates 176 g58.7%
Dietary Fiber 36.3 g145.1%
Sugars 46.3 g
Protein 30 g60.4%
Vitamin A 936.8% Vitamin C 188.1%
Calcium 22.7% Iron 62.9%
*Based on a 2000 Calorie diet