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Vegetable Skillet

Diet.Chef's picture
  Thinly sliced zucchini 4 Cup (64 tbs)
  Coarsely shredded carrot 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Bias sliced celery 1 Cup (16 tbs)
  Green pepper 1⁄2 Medium, cut into thin strips
  Garlic salt 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  Cooking oil 2 Tablespoon
  Chilli sauce 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Teaspoon
  Tomatoes 2 Medium, cut into wedges

In large skillet cook zucchini, carrot, onion, celery, green pepper, garlic salt, basil, and pepper, covered, in hot oil over medium-high heat 4 minutes, stirring occasionally Combine chili sauce and mustard; stir into vegetable mixture.
Add tomato wedges; cook 2 to 3 minutes or till heated through.
Season to taste with salt.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 689 Calories from Fat 286

% Daily Value*

Total Fat 32 g50%

Saturated Fat 4.7 g23.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1880.4 mg78.3%

Total Carbohydrates 94 g31.5%

Dietary Fiber 18.1 g72.3%

Sugars 64.3 g

Protein 12 g25%

Vitamin A 580.2% Vitamin C 299.4%

Calcium 25.6% Iron 21.8%

*Based on a 2000 Calorie diet

Vegetable Skillet Recipe