nutritional information

Per SERVING:

  • Calories: 95
  • Protein: 2 g
  • Total Fat: 7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9 g
  • Cholesterol: 16 mg
  • Sodium: 23 mg
  • Fiber: 2 g
  • Sugar: 6 g

Golden Vegetables

Golden Vegetables

Serves 8

30 minutes or fewer

30 minutes or fewer   Yellow zucchini is also called “gold bar” squash. Presentation is everything here.
  • 2 large (1 lb.) yellow bell peppers
  • 1 lb. yellow zucchini
  • 1 lb. very small baby carrots
  • 4 Tbs. unsalted butter or soy margarine
  • Large pinch saffron
  • Salt to taste
  • ¼ tsp. white pepper
  • Pinch nutmeg
  1. Put whole bell peppers upright on cutting board. Using sharp knife, cut off 4 or 5 strips from top to bottom. This should leave top, bottom and seed core in one piece. Remove any white membranes, and cut strips into very thin slices about 2 1/2 inches long and 1/8 inch wide.
  2. Pare skins off yellow zucchini lengthwise, and cut into matchsticks resembling pepper strips.
  3. Peel carrots, if necessary, and cook in boiling water until tender, about 5 minutes. Set aside.
  4. To serve, heat butter in heavy-bottomed skillet over medium heat. Crush saffron, and add it to butter. Add salt, pepper and nutmeg. Do not let butter brown. Add vegetables, and cook 4 minutes, stirring gently or tossing in skillet. Remove from heat before peppers and zucchini wilt. Serve hot.
May 2005

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