Directions:
- Place cooked/leftover vegetables in a large strained and place stainer into a large pot of boiling water for 30 seconds (this removes butter and seaoning that was on vegetables). Rinse with cold water and pat dry. Transfer to a large bowl and toss with tomatoes.
- Pour remaining ingredients in a jar (olive oil - pepper sauce) and shake well.
- Pour onto vegetables and toss well.
- Cover and refrigerate for 6 hours or up to 2 days.
- Bring vegetables to room temperature before serving and season with salt and pepper if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.15 Kcal (2040 kJ) | ||
| Calories from fat | 280.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.15g | 48% | |
|---|---|---|---|
| Sodium | 547.32mg | 23% | |
| Potassium | 678.74mg | 14% | |
| Total Carbs | 49.85g | 17% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 12.7g | 51% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 32.3mg | 54% | |
| Iron | 3.4mg | 19% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 111.3 Kcal (466 kJ) | ||
| Calories from fat | 64.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 48% | |
|---|---|---|---|
| Sodium | 125.04mg | 23% | |
| Potassium | 155.07mg | 14% | |
| Total Carbs | 11.39g | 17% | |
| Sugars | 1.37g | 24% | |
| Dietary Fiber | 2.9g | 51% | |
| Protein | 2.18g | 19% | |
| Vitamin C | 7.4mg | 54% | |
| Iron | 0.8mg | 19% | |
| Calcium | 19.4mg | 8% | |
* 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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