Directions:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the mint, and remove from the heat. Serve as a side dish, or use it as a filling for a vegetable tart, gratin or frittata.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.89 Kcal (2118 kJ) | ||
| Calories from fat | 266.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.66g | 46% | |
|---|---|---|---|
| Sodium | 28.13mg | 1% | |
| Potassium | 1794.97mg | 38% | |
| Total Carbs | 52.47g | 17% | |
| Sugars | 24.51g | 98% | |
| Dietary Fiber | 14.56g | 58% | |
| Protein | 8.76g | 18% | |
| Vitamin C | 262.8mg | 438% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 228mg | 1267% | |
| Calcium | 242mg | 24% | |
| Amount Per 100 g | |||
| Calories | 48.02 Kcal (201 kJ) | ||
| Calories from fat | 25.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 46% | |
|---|---|---|---|
| Sodium | 2.67mg | 1% | |
| Potassium | 170.39mg | 38% | |
| Total Carbs | 4.98g | 17% | |
| Sugars | 2.33g | 98% | |
| Dietary Fiber | 1.38g | 58% | |
| Protein | 0.83g | 18% | |
| Vitamin C | 24.9mg | 438% | |
| Vitamin A | 0.4mg | 148% | |
| Iron | 21.6mg | 1267% | |
| Calcium | 23mg | 24% | |
* 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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