Summer Vegetable Stew Recipe

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Ingredients

Count

Nutrition

208

Calories

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Ingredients:

Serving

1 onion, chopped fine
3 garlic cloves, minced
1/4 cup olive oil
2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)
1 red bell pepper, chopped
1 cup fresh corn kernels (cut from about 2 ears )
2 tomatoes (about 3/4 lb), cut into 1/2-inch dice
2 tbsp minced fresh oregano leaves or 1/2 tsp dried, crumbled
1/2 cup packed fresh basil leaves, shredded

Directions:

In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	208.02 Kcal (871 kJ)
Calories from fat	129.32 Kcal
		% Daily Value*
Total Fat	14.37g	22%
Sodium	8.45mg	0%
Potassium	407.55mg	9%
Total Carbs	17.52g	6%
Sugars	5.85g	23%
Dietary Fiber	2.98g	12%
Protein	2.85g	6%
Vitamin C	46mg	77%
Vitamin A	0.7mg	25%
Iron	12.7mg	71%
Calcium	25.4mg	3%

Amount Per 100 g
Calories	100.64 Kcal (421 kJ)
Calories from fat	62.56 Kcal
		% Daily Value*
Total Fat	6.95g	22%
Sodium	4.09mg	0%
Potassium	197.16mg	9%
Total Carbs	8.47g	6%
Sugars	2.83g	23%
Dietary Fiber	1.44g	12%
Protein	1.38g	6%
Vitamin C	22.3mg	77%
Vitamin A	0.4mg	25%
Iron	6.2mg	71%
Calcium	12.3mg	3%

* 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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