Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
230
Calories
2g
Protein
14g
Fat
25g
Carbs
What these numbers assume — 10 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 red bell peppers
- 2 garlic cloves, chopped (optional)
- 3 to 4 Tbs. chopped fresh chives
- 5 to 8 fresh basil leaves, thinly sliced
- 2 Tbs. extra-virgin olive oil
- Balsamic vinegar, to taste
- Salt and freshly ground pepper, to taste
- Pinch of sugar (if boiling zucchini)
- 4 young, tender zucchini, about 1 lb. total,
- diced or cut into bite-size pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes