6 Ingredients
  • 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
  • 2 red or yellow bell peppers, cut into 1-inch squares
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
Nutrition
154
8% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 14

Fiber

19% 5

Sugars

- 10

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

40% 971

Calcium

7% 73

Magnesium

18% 76

Potassium

24% 1130

Iron

10% 2

Zinc

12% 1

Phosphorus

23% 160

Vitamin A

5% 43

Vitamin C

260% 234

Thiamin (B1)

16% 0

Riboflavin (B2)

27% 0

Niacin (B3)

15% 2

Vitamin B6

57% 1

Folate equivalent (total)

28% 111

Folate (food)

- 111

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 433
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