Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
719
Calories
26g
Protein
35g
Fat
84g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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 tsp. olive oil
- 1 lb. small red-skinned potatoes, quartered
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, minced
- 1 medium zucchini, coarsely chopped
- 1/2 lb. green beans, cut into 1-inch lengths
- 1/2 cup vegetable broth
- 1/2 cup fresh corn kernels
- 2 ripe medium tomatoes, coarsely chopped
- 1 to 2 Tbs. chopped fresh herbs, such as thyme, oregano or rosemary
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled cheese, such as feta, goat or blue (optional)
- =
Directions
1
In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.
Recipe sourced from
fandom