JAMAICAN VEGETABLE STACK

Prep time:
10 minutes
Cooking time:
10 minutes
Serves4 Energy (kCal)47
Protein2.32g Carbohydrates4.27g
Total Sugars4.05g Fat1.54g
Sat Fat0.2g Fibre2.97g
Sodium100g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,

INGREDIENTS

  • 1⁄8 teaspoon dried thyme
  • 1⁄8 teaspoon dried cinnamon
  • 1⁄8 teaspoon ground allspice
  • 1⁄8 teaspoon ground black pepper
  • 1⁄8 teaspoon ground red cayenne pepper
  • 2 zucchini sliced long-ways
  • 1 medium onion, quartered
  • 1 large red capsicum
  • 2 large portobello mushrooms thickly sliced
  • 2 tablespoon balsamic vinegar
  • 200 gram Mixed green lettuce

Preparation

  • Combine spices in a large zip lock plastic bag. Add zucchini, onion, capsicum, mushrooms and vinegar. Seal and shake well to coat.
  • Lightly oil a large non-stick skillet. Add the vegetables mixture and sauté for 5 minutes or until vegetables are tender, adding a small amount of water if necessary to prevent from sticking. Remove from heat once cooked.
  • Stack the vegetables on a bed of mixed green lettuce.

About cookies on this site


Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Access our Cookie Consent Tool, as seen on every page, to see a complete list of these technology and tell us whether they can be used on your device. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x