Vegan/GF Friccasea
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sauce:Juice of 4 Lemons6 Tbs of EVOO.5 Tsp of PepperMain Dish:2 C of Asparagus1 Large red peper1 bag of frozen artichokes.5 C peas.25 C sun dried tomatoes2 Tsp Capers (drained and rinsed)1 C Cherry tomatoes halved1 Zuccini cut into ribbons.5 cup eggplant cubbed4 cloves garlic
*First make the sauce in a large measuring cup easy for pouring. Whisk the Juice of 4 Lemons with 6 Tbs of EVOO and approx .5 Tsp of Pepper (use less or none for a less spicy version as this does have a good kick to it) -Set aside
*In wok or large pan (on medium heat)- Mince Garlic and mix with .5 C of sauce to saute the asparagus, red pepper (beware of pepper burn with this recipe) cubbed eggplant and frozen artichokes until softened but not quite ready add additional sauce as needed
*Then add the peas, zuccini ribbons, and tomatoes for another couple minutes or until warm
*Finally add the sun dried tomatoes, zuccini, and the rest of sauce for another couple minutes until all veggies are to your liking. Serve as is... on small salad plates of course ;)
Serving Size: Makes about 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKWHITE5.
*In wok or large pan (on medium heat)- Mince Garlic and mix with .5 C of sauce to saute the asparagus, red pepper (beware of pepper burn with this recipe) cubbed eggplant and frozen artichokes until softened but not quite ready add additional sauce as needed
*Then add the peas, zuccini ribbons, and tomatoes for another couple minutes or until warm
*Finally add the sun dried tomatoes, zuccini, and the rest of sauce for another couple minutes until all veggies are to your liking. Serve as is... on small salad plates of course ;)
Serving Size: Makes about 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKWHITE5.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 170.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.6 g
- Protein: 3.9 g
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