60 min
Suitable for vegans
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.125 kg
Green pepper 0.125 kg
Red pepper 0.125 kg
Courgette 0.125 kg
Tomato 0.125 kg
Table salt 0.5 g
  • Dice the onion and fry to soften.
  • Fry the green peppers, cool them in iced-water so to make them easier to peel and dice.
  • Roast the red pepper at 180 ºC. Cover and leave it to cool. Once cooked peel and dice.
  • Cut the courgette like the peppers and fry to soften.
  • Scald the tomato, take out its seeds, dice it and sauté.
  • All the vegetables can be cooked separately or together.
Nutritional information (1 portion)
Fiber 1.43 g
Saturates 0.15 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 50.64 mg
Iron 0.88 mg
Zinc 0.12 mg
Vitamin A 34.37 ug
Vitamin C 44.61 g
Folic acid 24.32 ug
Salt (Sodium) 46.91 mg
Sugars 4.54 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.