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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, sauté onion in olive oil over high heat for about 1 minute, being careful not to burn. | 2. Add garlic and cook until very light brown, stirring to keep from burning. Add eggplant, zucchini, and yellow squash and cook for 3-5 minutes, stirring frequently. Add chayote and jícama and cook for 3-5 minutes. Add peppers and poblano and cook for 3-5 minutes. Finally, add tomatoes and cook for 2-3 minutes. Season with salt and pepper. If you like, cook a little longer. Salt and pepper to taste. | 3. Add in herbs, reserving some to scatter around serving on plate. | 4. To serve, place on plates and top with basil leaves.This is good on rice or pasta. Garnish plates with sprigs of parsley or cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1		diced	64.0	14.944	1.76	0.16
extra virgin olive oil	1/2	cup		-	-	-	-
garlic clove	6		minced	-	-	-	-
eggplant	1		peeled cut	-	-	-	-
zucchini	1		cut	3.36	0.4976	0.4336	0.064
yellow squash	1	inch	cut	-	-	-	-
chayote	1	inches	peeled cut	-	-	-	-
jicama	1/2		peeled cut	69.35	16.0965	1.314	0.1642
red bell pepper	1		seeded cut	-	-	-	-
yellow bell pepper	1		seeded cut	-	-	-	-
tomato	10		canned drained	620.6897	137.6312	32.3838	5.3973
poblano chile	1		seeded cut	-	-	-	-
herb	1/2 - 3/4	cup	chopped basil cilantro	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.