Directions:
- Heat Sunflower Oil in a heavy saucepan over med high.
- Saute Green Pepper and Chiles until just tender.
- Place the remaining ingredients in a food processor and blend well. Transfer mixture to the saucepan with Green Peppers and Chiles.
- Using a potato peeler or mandolin, slice Zucchini and Carrots lengthwise into very thin strips. Put each into separate saucepans with enough hot water to cover and simmer for 3 minutes or until barely cooked.
- Heat the Brie sauce until just bubbling and pour into a shallow vegetable serving dish. Toss the Zucchini and Carrot strips together and arrainge them in the sauce. Adjust Salt and Pepper. Garnish with extra Parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.14 Kcal (1215 kJ) | ||
| Calories from fat | 173.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.33g | 30% | |
|---|---|---|---|
| Cholesterol | 57.01mg | 19% | |
| Sodium | 440.76mg | 18% | |
| Potassium | 628.15mg | 13% | |
| Total Carbs | 14.88g | 5% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 14.34g | 29% | |
| Vitamin C | 48.3mg | 80% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 13.6mg | 76% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 112.16 Kcal (470 kJ) | ||
| Calories from fat | 67.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 30% | |
|---|---|---|---|
| Cholesterol | 22.04mg | 19% | |
| Sodium | 170.38mg | 18% | |
| Potassium | 242.82mg | 13% | |
| Total Carbs | 5.75g | 5% | |
| Sugars | 2.87g | 30% | |
| Dietary Fiber | 1.62g | 17% | |
| Protein | 5.54g | 29% | |
| Vitamin C | 18.7mg | 80% | |
| Vitamin A | 0.7mg | 61% | |
| Iron | 5.3mg | 76% | |
| Calcium | 66.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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