You are here

Vegetable Still Life With Sauce

admin's picture
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 3.9 (11 votes)

Nutrition Rank

Nutrition Facts

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

Vegetable Still Life With Sauce Recipe