Directions:
- Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
- Lime juice can be substituted for lemon juice for a different take on the same theme.
- Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.07 Kcal (1147 kJ) | ||
| Calories from fat | 145.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.16g | 25% | |
|---|---|---|---|
| Cholesterol | 44.28mg | 15% | |
| Sodium | 879.15mg | 37% | |
| Potassium | 391.05mg | 8% | |
| Total Carbs | 17.79g | 6% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 14.26g | 29% | |
| Vitamin C | 21.1mg | 35% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152.88 Kcal (640 kJ) | ||
| Calories from fat | 81.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 25% | |
|---|---|---|---|
| Cholesterol | 24.7mg | 15% | |
| Sodium | 490.41mg | 37% | |
| Potassium | 218.14mg | 8% | |
| Total Carbs | 9.92g | 6% | |
| Sugars | 1.87g | 13% | |
| Dietary Fiber | 0.91g | 7% | |
| Protein | 7.96g | 29% | |
| Vitamin C | 11.8mg | 35% | |
| Calcium | 18.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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