Directions:
- In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chile flakes and stir with a wooden spoon over heat to dislodge the browned vegetable sugars in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.05 Kcal (1470 kJ) | ||
| Calories from fat | 266.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Sodium | 18.92mg | 1% | |
| Potassium | 478.49mg | 10% | |
| Total Carbs | 17.7g | 6% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 68.7mg | 114% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19.4mg | 108% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.53 Kcal (446 kJ) | ||
| Calories from fat | 80.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 46% | |
|---|---|---|---|
| Sodium | 5.74mg | 1% | |
| Potassium | 145.2mg | 10% | |
| Total Carbs | 5.37g | 6% | |
| Sugars | 3.79g | 50% | |
| Dietary Fiber | 1.68g | 22% | |
| Protein | 0.73g | 5% | |
| Vitamin C | 20.8mg | 114% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 5.9mg | 108% | |
| Calcium | 11.3mg | 4% | |
* 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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