Directions:
- Wash vegetables. Clean and de-string peas. Heat a pot of water to a boil. Add peas and blanch, about 30 seconds. Immediately transfer to a bowl of ice water to stop the cooking.
- Heat 1 tablespoon of the butter and all of the olive oil over high heat in large skillet. Saute diced vegetables, beginning with eggplant, then onion, then squashes. Finish diced vegetables with chopped parsley and balsamic vinegar. Saute peas in remaining 1 tablespoon butter until crisp-tender, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.12 Kcal (691 kJ) | ||
| Calories from fat | 151.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 26% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 6.36mg | 0% | |
| Potassium | 136.08mg | 3% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 243.37 Kcal (1019 kJ) | ||
| Calories from fat | 223.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.85g | 26% | |
|---|---|---|---|
| Cholesterol | 22.5mg | 5% | |
| Sodium | 9.37mg | 0% | |
| Potassium | 200.56mg | 3% | |
| Total Carbs | 4.83g | 1% | |
| Sugars | 2.66g | 7% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 11.5mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 16.6mg | 1% | |
* 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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