Rainbow Vegetable Skillet

Vegetarian
Gluten Free
Health score
9%
Rainbow Vegetable Skillet
30 min.
9
145kcal

Suggestions

Embark on a vibrant culinary journey with our delectable Rainbow Vegetable Skillet recipe! This exquisite dish not only tantalizes your taste buds with its explosion of colors and flavors but also caters to a wide array of dietary preferences. Perfect for vegetarians and gluten-free dieters, this recipe is a versatile side dish that promises to elevate any meal.

In just 30 minutes, you can transform a simple array of ingredients into a stunning dish that serves up to 9 hungry individuals. Each serving comes in at a modest 145 calories, making it a guilt-free indulgence. The star of this skillet is the butternut squash, carefully prepared to bring out its natural sweetness, complemented by a medley of colorful peppers and grape tomatoes. The dish is then drizzled with a mouth-watering blend of melted butter, brown sugar, and spices, tying everything together with a bow of flavor.

Prepare to dazzle your family and friends with this visually stunning and utterly delicious Rainbow Vegetable Skillet. Whether you're hosting a casual dinner or a special occasion, this recipe is sure to be a hit. So, roll up your sleeves, don your chef's hat, and let's get cooking!

Ingredients

  • tablespoons brown sugar 
  • tablespoons brown sugar 
  • 0.3 cup butter melted reduced-fat
  • pounds butternut squash 
  • tablespoon chili powder 
  • tablespoon cilantro leaves fresh minced
  • cups grape tomatoes 
  • medium bell pepper green cut into 1-inch pieces
  • 0.3 teaspoon ground cinnamon 
  • tablespoon olive oil 
  • 0.5 teaspoon pepper 
  • medium onion red cut into wedges
  • teaspoon salt 
  • medium bell pepper sweet yellow cut into 1-inch pieces

Equipment

  • bowl
  • frying pan
  • microwave

Directions

  1. Cut squash in half; discard seeds.
  2. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender.
  3. Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind.
  4. Cut pulp into 1/2-in. pieces.
  5. In a large skillet, saute peppers and onion in oil until tender.
  6. Add tomatoes and squash; heat through.
  7. Transfer to a large bowl; add butter mixture and toss to coat.

Nutrition Facts

Calories145kcal
Protein4.79%
Fat40.4%
Carbs54.81%

Properties

Glycemic Index
21.56
Glycemic Load
0.65
Inflammation Score
-10
Nutrition Score
14.405652131723%

Flavonoids

Naringenin
0.23mg
Luteolin
0.76mg
Isorhamnetin
0.61mg
Kaempferol
0.12mg
Myricetin
0.08mg
Quercetin
3.13mg

Nutrients percent of daily need

Calories:144.58kcal
7.23%
Fat:7.03g
10.82%
Saturated Fat:3.53g
22.04%
Carbohydrates:21.46g
7.15%
Net Carbohydrates:18.12g
6.59%
Sugar:9.17g
10.19%
Cholesterol:13.56mg
4.52%
Sodium:321.92mg
14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.87g
3.75%
Vitamin A:11491.19IU
229.82%
Vitamin C:61.52mg
74.57%
Manganese:0.33mg
16.6%
Vitamin E:2.39mg
15.96%
Potassium:530.25mg
15.15%
Vitamin B6:0.27mg
13.48%
Fiber:3.33g
13.33%
Magnesium:44.22mg
11.05%
Folate:39.81µg
9.95%
Vitamin B1:0.13mg
8.84%
Vitamin B3:1.72mg
8.58%
Vitamin K:7.41µg
7.05%
Calcium:67.41mg
6.74%
Copper:0.13mg
6.66%
Iron:1.15mg
6.37%
Phosphorus:55.2mg
5.52%
Vitamin B5:0.51mg
5.07%
Vitamin B2:0.05mg
2.8%
Zinc:0.32mg
2.11%
Selenium:0.92µg
1.32%