Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
219
Calories
2g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
- 2 red bell peppers, quartered
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 teaspoons packed light brown sugar
- 2 tablespoons chopped basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes