Vegetables Glazed with Balsamic Vinegar Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 red bell pepper , cut into 1/4-inch-wide strips
1 yellow bell pepper , cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed , cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed , cut crosswise into 1/2-inch-thick rounds
2 tbsp balsamic vinegar

Directions:

Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.14 Kcal (382 kJ)
Calories from fat	63 Kcal
		% Daily Value*
Total Fat	7g	11%
Sodium	4.93mg	0%
Potassium	124.88mg	3%
Total Carbs	6.06g	2%
Sugars	4.12g	16%
Dietary Fiber	1.15g	5%
Protein	0.34g	1%
Vitamin C	62.3mg	104%
Vitamin A	1.5mg	49%
Iron	25.3mg	141%
Calcium	10.3mg	1%

Amount Per 100 g
Calories	81.37 Kcal (341 kJ)
Calories from fat	56.25 Kcal
		% Daily Value*
Total Fat	6.25g	11%
Sodium	4.4mg	0%
Potassium	111.5mg	3%
Total Carbs	5.41g	2%
Sugars	3.68g	16%
Dietary Fiber	1.02g	5%
Protein	0.3g	1%
Vitamin C	55.6mg	104%
Vitamin A	1.3mg	49%
Iron	22.6mg	141%
Calcium	9.2mg	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.

Tastes

salty
savory
bitter
sweet

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