Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 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
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- 1/2 Tbs. olive oil
- 1 lb. small white onions, about 2 inches in diameter, peeled
- 1 lb. baby carrots, scrubbed
- 1 lb. baby zucchini, scrubbed
- 1 lb. baby pattypan squash, scrubbed
- 4 Tbs. red wine vinegar
- 4 Tbs. vegetable stock or water
- 1/2 tsp. sea salt
- 1 cup vegetable stock or water
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. chopped fresh parsley for garnish
- =
Directions
Coat bottom of 9- or 10-inch heavy-bottomed saucepan with oil and place over medium-high heat. Add half the onions and half the baby carrots and cook, stirring often, for 7 to 10 minutes. (Although vegetables won’t brown evenly, they will get some color.) Add half the zucchini and half the pattypan squash. Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
In small cup, mix 2 tablespoons red wine vinegar with 2 tablespoons vegetable stock and add to vegetables. Shake pan or stir vigorously while liquid evaporates. Reduce heat to medium, add 1/4 teaspoon salt and 1/2 cup vegetable stock or water; cover tightly and cook for 10 minutes. Repeat process with second batch.
To serve, add freshly ground pepper and garnish with chopped parsley.