Sautéeing vegetables gives the same effect as roasting but it's much easier and faster -- especially when you're cooking for only two. White balsamic vinegar is available in specialty stores and some supermarkets.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
Cut red pepper into 3/4-inch (2 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut crosswise into 3/4-inch (2 cm) lengths.
In nonstick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat; sautéed pepper, zucchini, tomatoes and pinch each of the salt and pepper until browned and tender, about 4 minutes. (Make-ahead: Transfer to bowl; cover and set aside at room temperature for up to 2 hours.)
In large bowl, whisk together remaining oil, salt and pepper, balsamic vinegar and minced garlic. Add baby spinach and frisée lettuce; toss to coat. Divide between plates; top with vegetable mixture and crumbled goat cheese.
Nutritional facts Per serving: about
- Sodium 407 mg
- Protein 6 g
- Calories 223.0
- Total fat 17 g
- Cholesterol 7 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 21.0
- Folate 94.0
- Calcium 11.0
- Vitamin A 68.0
- Vitamin C 138.0
