Directions:
- Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
- Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
- Add 2 more tablespoons of oil and heat until very hot.
- Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
- Add remaining oil and heat until very hot.
- Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
- Return onions and green peppers to skillet.
- Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
- Increase heat to high and bring to a boil.
- Reduce heat.
- Spread tomatoes on top of mixture.
- Cover and simmer over low heat for 5 minutes.
- Gently place mixture in a shallow serving dish.
- Cover and refrigerate at least 4 hours.
- Toss lightly and sprinkle with parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.08 Kcal (612 kJ) | ||
| Calories from fat | 91.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 16% | |
|---|---|---|---|
| Sodium | 297.99mg | 12% | |
| Potassium | 371.66mg | 8% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 55.3mg | 92% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.48 Kcal (283 kJ) | ||
| Calories from fat | 42.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 16% | |
|---|---|---|---|
| Sodium | 137.65mg | 12% | |
| Potassium | 171.68mg | 8% | |
| Total Carbs | 5.12g | 4% | |
| Sugars | 2.51g | 22% | |
| Dietary Fiber | 1.27g | 11% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 25.5mg | 92% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.5mg | 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.
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