Spicy Mixed Vegetables

Ingredients

• 1 red pepper
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 4 small, long, yellow zucchini squash, sliced
• small zucchini, sliced
• 1 pound fava beans, shelled
• ½ teaspoon hot pepper flakes
• Small bunch basil leaves, left whole

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    297 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 12 grams protein; 41 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
2. Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
3. Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

25 minutes