Rainbow Pepper Saute
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 50 |
| pro | 1 g |
| carb | 7 g |
Did you know that colour is an excellent clue to nutrient content? Most yellow, orange and red vegetables are high in beta-carotene. By sauteing 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.
Ingredients
- 1 each sweet red pepper, yellow and green pepper
- 2 tsp vegetable oil
- 1/4 cup tomato juice
- 1 tsp cider vinegar
- 1/4 tsp caraway seeds
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp 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.
- Keywords : Sides; Red pepper; Green pepper; Skillet; Yellow Peppers;
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