Rainbow Pepper Sauté
Did you know that colour is an excellent clue to nutrient content? Most yellow, orange and red vegetables are high in beta-carotene. By sautéing these vegetables quickly in a smidge of fat and a splash of tomato juice, most of the nutrients, including vitamin C and beta-carotene, are retained.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 50 |
| protein | 1 g |
| carbohydrate | 7 g |
-
1 each sweet red, yellow and green pepper
2 tsp (10 mL) vegetable oil
1/4 cup (50 mL) tomato juice
1 tsp (5 mL) cider vinegar
1/4 tsp (1 mL) caraway seeds
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 green onion, finely chopped
Preparation:
Halve peppers lengthwise; slice into thin strips.
In large nonstick skillet, heat oil over high heat; cook peppers, stirring, for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice, vinegar, caraway seeds, garlic, salt and pepper. Cook, stirring often, for 3 to 5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top.
Additional Information
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