Low Fat Verdure Miste

Delight in the vibrant flavors of "Low Fat Verdure Miste," a light and wholesome medley of fresh, sautéed vegetables that’s perfect for a health-conscious meal. This Italian-inspired recipe combines tender zucchini, smoky eggplant, colorful bell peppers, juicy cherry tomatoes, and fragrant red onion, all gently cooked in a splash of extra virgin olive oil and finished with a touch of balsamic vinegar for a tangy kick. Minced garlic and fresh basil add layers of aromatic depth, while the minimal use of oil keeps it low in fat yet packed with flavor. Ready in just 35 minutes, this versatile dish can be served warm or at room temperature, making it an ideal side for grilled proteins, a topping for whole grains, or a satisfying standalone meal. Perfect for anyone seeking a nutrient-rich, low-fat recipe that doesn’t compromise on taste!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 1 medium-sized eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 200 grams cherry tomatoes
• 1 small red onion
• 2 medium garlic cloves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 10 leaves fresh basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash all vegetables thoroughly under running water and pat dry.

Step 2

Cut the zucchini and eggplant into bite-sized cubes, approximately 1 inch in size.

Step 3

Remove the stems and seeds from the red and yellow bell peppers, then chop them into similar-sized pieces as the zucchini and eggplant.

Step 4

Halve the cherry tomatoes and finely slice the red onion.

Step 5

Peel the garlic cloves and mince them finely.

Step 6

Preheat a large non-stick skillet or grill pan over medium heat.

Step 7

Add 1 tablespoon of extra virgin olive oil to the heated pan and swirl to coat the surface.

Step 8

Add the minced garlic and red onion to the pan, sautéing for 2-3 minutes until fragrant and slightly softened.

Step 9

Toss in the zucchini, eggplant, and bell peppers. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender yet retain a slight crunch.

Step 10

Add the halved cherry tomatoes to the pan and cook for an additional 5 minutes, allowing them to soften but not fully break down.

Step 11

Drizzle the balsamic vinegar over the vegetables, sprinkle with the salt and black pepper, and stir well to combine.

Step 12

Remove from heat and transfer to a serving dish.

Step 13

Garnish with fresh basil leaves and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1595.9g)

Amount per serving	% Daily Value*
Calories	596.0

Total Fat 17.6g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 5519.2mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 28.1g	0%
Total Sugars 60.5g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 205.5mg	0%
Iron 5.1mg	0%
Potassium 3529.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 10.3%

Carbs: 65.2%