- Calories 78
- Caloriesfromfat 17%
- Fat 1.5g
- Satfat 0.2g
- Monofat 0.9g
- Polyfat 0.2g
- Protein 2.1g
- Carbohydrate 15.4g
- Fiber 3.5g
- Cholesterol 0.0mg
- Iron 0.6mg
- Sodium 299mg
- Calcium 35mg
Pan-Roasted Vegetables
Randy Mayor; Lydia DeGaris-Pursell
Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.
How to Make It
Combine the first 6 ingredients in a large skillet over high heat. Cook for 2 minutes or until vegetables begin to sizzle; reduce heat to medium-low. Cook 20 minutes or until vegetables begin to caramelize, stirring occasionally. Sprinkle with cilantro.
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