Directions:
- In a large skillet, saute carrots in oil for 1 minute. Add squash; saute 1 minute longer. Stir in the red pepper, peas and garlic; saute 1 minute more.
- Add water. Reduce heat to medium. Cook and stir until liquid is evaporated and vegetables are crisp-tender. Stir in the tomatoes, capers, salt and pepper. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.13 Kcal (319 kJ) | ||
| Calories from fat | 31.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Sodium | 247.65mg | 10% | |
| Potassium | 299.98mg | 6% | |
| Total Carbs | 9.8g | 3% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 42.3mg | 235% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.48 Kcal (195 kJ) | ||
| Calories from fat | 19.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 5% | |
|---|---|---|---|
| Sodium | 151.22mg | 10% | |
| Potassium | 183.18mg | 6% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 3.68g | 24% | |
| Dietary Fiber | 2.11g | 14% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 16mg | 44% | |
| Vitamin A | 0.8mg | 44% | |
| Iron | 25.8mg | 235% | |
| Calcium | 25.1mg | 4% | |
* 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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