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Chile-Dusted Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9354
Energy (kCal)302.34
Carbohydrates (g)14.4794
Total fats (g)27.4336
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut off ends of squash and peel carrots. Slice squash diagonally into 1/2-inch thick strips; slice carrots diagonally into 1/4-inch thick strips. | 2. Brush vegetables with olive oil, then season with coarse salt and chipotle seasoning. | 3. Lightly coat a large grill pan with non-stick cooking spray and heat to medium heat. Add vegetables and grill, turning occasionally until crisp-tender and lightly charred, about 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 2 4.62 0.6842 0.5962 0.08800000000000001
    summer squash 2 - - - -
    carrot 2 59.04 13.7952 1.3392 0.3456
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt coarse - - - -
    chipotle chili seasoning - - - -

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



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