Italian Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
small |
sweet onion -- sliced thin |
|
1 |
large |
red bell pepper -- roasted and sliced |
|
8 |
ounces |
Portobello mushrooms -- sliced |
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
Italian seasoning |
|
1 |
teaspoon |
balsamic vinegar |
|
1/4 |
cup |
sherry |
|
1 |
tablespoon |
olive oil |
|
1 |
tablespoon |
butter |
| Roast the bell pepper until the skin is blackened. Put in a bowl and cover with plastic wrap and let set 15 to 20 minutes. Add butter and olive oil to a large frying pan. Add sliced onions. Cook until the onions are caramelized. Remove the skin from the red pepper. Slice discarding the top, seeds and ribs. Add the sherry to the frying pan, deglazing the pan. Add pepper slices, garlic, mushrooms, Italian seasoning and balsamic vinegar. Cook until the mushrooms are softened. Makes 4 servings. |
| Per Serving: 111 Calories; 7g Fat (58.2% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. |