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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water. | 2. Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water. | 3. Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6		dehydrated sun-dried	372.4138	82.5787	19.4303	3.2384
water	2	cups	boiling	0.0	0.0	0.0	0.0
zucchini	6		sliced	20.16	2.9856	2.6016	0.384
yellow squash	6		sliced	-	-	-	-
onion	1		chopped sweet	64.0	14.944	1.76	0.16
butter	2	tablespoons		171.0	7.857	5.343	14.4
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
salt	to taste			-	-	-	-

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