Melange of Winter Vegetables

Ingredients

• 2 sweet red peppers, about 1 1/4 pounds
• 1 zucchini, about 1 1/4 pounds
• 2 tablespoons butter
• 1 tablespoon olive oil
• ¼ teaspoon ground cumin
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 whole clove garlic, unpeeled and crushed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    150 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 3 grams protein; 15 milligrams cholesterol; 18 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 peppers in half; discard the cores and veins. Cut the peppers into quarters, and cut the quarters into thin strips. There should be about 4 cups. Set aside.
2. Trim off the ends of the zucchini. Cut the zucchini crosswise into thirds, and then cut each third into very thin strips. There should be about 4 cups. Set aside.
3. Heat the butter and oil in a large, nonstick frying pan and add the peppers and zucchini. Sprinkle with cumin, salt and pepper. Add the garlic and cook about 2 minutes, or until vegetables are crisp-tender. Spoon onto a warm serving dish and serve immediately.

15 minutes