Pan-Roasted Vegetables Recipe

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Pan-Roasted Vegetables
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Ingredients
7
Count
Nutrition
48
Calories
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Ingredients:

  • 5 cups thinly sliced onion (about 1 large)
  • 1 cup red bell pepper , cut into 1/8-inch strips
  • 1 cup green bell pepper , cut into 1/8-inch strips
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp fennel seeds

Directions:

  1. Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 47.88 Kcal (200 kJ)
Calories from fat 10.31 Kcal
% Daily Value*
Total Fat 1.15g 2%
Sodium 295.9mg 12%
Potassium 161.68mg 3%
Total Carbs 8.18g 3%
Sugars 5.05g 20%
Dietary Fiber 1.99g 8%
Protein 0.4g 1%
Vitamin C 97.3mg 162%
Vitamin A 2.4mg 79%
Iron 40.2mg 224%
Calcium 15.1mg 2%
Amount Per 100 g
Calories 30.32 Kcal (127 kJ)
Calories from fat 6.53 Kcal
% Daily Value*
Total Fat 0.73g 2%
Sodium 187.37mg 12%
Potassium 102.38mg 3%
Total Carbs 5.18g 3%
Sugars 3.2g 20%
Dietary Fiber 1.26g 8%
Protein 0.25g 1%
Vitamin C 61.6mg 162%
Vitamin A 1.5mg 79%
Iron 25.5mg 224%
Calcium 9.6mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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