Serve with Tandoori Chicken. This dish is also great with the addition of a fennel bulb, trimmed and thinly sliced.

Recipe by Cooking Light November 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

78 calories; calories from fat 17%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 2.1g; carbohydrates 15.4g; fiber 3.5g; cholesterol 0mg; iron 0.6mg; sodium 299mg; calcium 35mg.
Advertisement
Advertisement