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.
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Protein 1 g
- Calories 50.0
- Total carbohydrate 7 g