18 Ingredients
  • 1 small eggplant, thinly sliced
  • Extra-virgin olive oil, to baste slices plus 1 tablespoon
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped flat leaf parsley, to garnish
  • 2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
  • 1 jar, 16 ounces, roasted red peppers, drained and sliced
  • 1 can quartered artichoke hearts, 15 ounces, drained well
  • 1 can button mushrooms, 14 ounces, drained
  • 1 clove garlic, crushed
  • 1/2 lemon, juiced
  • Drizzle extra-virgin olive oil
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 tablespoon thyme
  • Salt and freshly ground black pepper
  • 3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
  • 1/2 pound black olives from bulk olive bins, any variety
Nutrition
843
42% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

103% 67

Saturated

132% 26

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 7

Carbs

8% 23

Carbs (net)

- 15

Fiber

32% 8

Sugars

- 10

Sugars, added

- 0

Protein

82% 41

Cholesterol

60% 180

Sodium

105% 2532

Calcium

53% 532

Magnesium

17% 70

Potassium

19% 906

Iron

26% 5

Zinc

50% 5

Phosphorus

71% 494

Vitamin A

44% 398

Vitamin C

228% 205

Thiamin (B1)

39% 0

Riboflavin (B2)

33% 0

Niacin (B3)

43% 7

Vitamin B6

65% 1

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

94% 2

Vitamin D

8% 1

Vitamin E

36% 5

Vitamin K

33% 40
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