13 Ingredients
  • 1 medium yellow squash, sliced on bias
  • 1 medium zucchini, sliced on bias
  • 1 medium eggplant, sliced into 1/2-inch thick circles
  • 1 red onion, sliced in 1/2-inch thick circles
  • 2 Roma tomatoes, sliced in 1/2 lengthwise
  • 1 red bell pepper, stemmed, seeded, and quartered
  • 1 yellow bell pepper, stemmed, seeded, and quartered
  • 2 portobello mushroom caps, gilled and peeled
  • 3 green onions
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
Nutrition
160
8% daily value
10 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 11

Fiber

14% 4

Sugars

- 6

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

20% 475

Calcium

4% 39

Magnesium

9% 35

Potassium

14% 482

Iron

6% 1

Zinc

2% 0

Phosphorus

8% 58

Vitamin A

4% 38

Vitamin C

104% 62

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

12% 0

Folate equivalent (total)

11% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

26% 21
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