Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 1 medium sized zucchini
- 1 small yellow summer squash
- 1 cup button mushrooms, halved
- 1/2 cup red bell pepper, cut into bite-sized pieces
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon fresh oregano, snipped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 clove garlic, chopped
Directions
1.Cut zucchini and squash lengthwise into thin strips then crosswise to make 2 to 3 inch strips. Place zucchini, squash, mushrooms, and bell pepper in a medium-sized bowl.
2.In small bowl, whisk together the lemon juice, oil, sugar, oregano, salt, black pepper and garlic then pour over vegetables.
3.Lightly toss vegetables with the marinade then cover bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 6 hours or overnight then serve as a side dish or appetizer.