Ingredients and Weight:
- 1 large onion (12 ounces), thinly sliced
- 1 green bell pepper (8 ounces), sliced into strips
- 1 red bell pepper (8 ounces), sliced into strips
- 1 zucchini (1 pound), sliced into strips
- 6 medium tomatoes (2 pounds), sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable oil (for frying)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 200°F (93°C).
- In a large bowl, combine the onion, green bell pepper, red bell pepper, zucchini, and tomatoes.
- In a separate bowl, combine the flour, salt, and pepper.
- Dredge the vegetables in the flour mixture.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the vegetables in batches until golden brown on both sides.
- Transfer the vegetables to a paper towel-lined plate to drain.
- Place the vegetables on a baking sheet and keep them warm in the preheated oven.
Nutritional Information:
- Calories: 220 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 5 grams
Dish Characteristics:
- Colorful and vibrant
- Savory and flavorful
- Crunchy and tender vegetables
- Perfect for a hearty breakfast, lunch, or dinner
User Comments:
- "This skillet was so easy to make and packed with flavor. The vegetables were cooked to perfection."
- "I love the combination of crispy vegetables and the tangy tomatoes. It's a great dish for summer."
- "This is a healthy and satisfying meal that the whole family will enjoy."
Special Precautions and Tips:
- Be careful not to overcrowd the skillet when frying the vegetables to prevent them from getting soggy.
- Don't skip the step of dredging the vegetables in flour as it helps them get crispy.
- Serve the skillet immediately for the best flavor and texture.
