Sunday, September 6, 2009

Zucchini and Bell Pepper Braised in Wine with Lemon

This is a quick vegetable dish to accompany the Moroccan braised seitan. It took less than 10 minutes to make this dish. I started this dish when the onions were almost caramelized. As soon as the vegetables were beginning to braise I started the couscous.

Zucchini and Bell Pepper Braised in Wine with Lemon
Serves 4


2 large zucchini, cut in half lengthwise and then into ½ moons ½ inch thick
1 red bell pepper, cut into ¼ inch bite size strips
2 tablespoons of dry white wine (like pinot grigio)
½ lemon, juiced
½ lemon, zested
1 pinch kosher salt
1 pinch freshly ground black pepper
1 teaspoon of extra virgin olive oil


Add the zucchini, bell pepper and white wine to a shallow pan. Cook on low heat until the zucchini is tender. Then add the remaining ingredients and serve hot.

Nutritional Information:

Amount Per Serving
Calories - 46.46
Calories From Fat (27%) - 12.51g

Total Fat - 1.43g
Saturated Fat - 0.21g
Cholesterol - 0mg
Sodium - 82.87mg
Potassium - 364.98mg
Total Carbohydrates - 6.72g
Fiber - 2.06g
Sugar - 3.59g
Protein - 1.67g


I made this dish to accompany the Moroccan braised seitan since we needed a vegetable side. The acid from the lemon and wine in this dish helped to add balance to the seitan dish.

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