10 Ingredients
  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 (14-ounce) cans artichoke bottoms or small hearts, quartered
  • 5 garlic cloves, sliced
  • 1 cup mixed olives
  • 3/4 cup extra virgin or virgin olive oil
  • 1/3 cup sherry vinegar
  • 1 teaspoon herbes de Provence or dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
Nutrition
320
16% daily value
7 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

39% 25

Saturated

18% 4

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

7% 22

Carbs (net)

- 13

Fiber

34% 9

Sugars

- 3

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

17% 403

Calcium

9% 86

Magnesium

20% 86

Potassium

15% 710

Iron

16% 3

Zinc

8% 1

Phosphorus

20% 139

Vitamin A

10% 93

Vitamin C

251% 226

Thiamin (B1)

11% 0

Riboflavin (B2)

11% 0

Niacin (B3)

15% 2

Vitamin B6

34% 0

Folate equivalent (total)

30% 122

Folate (food)

- 122

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

31% 5

Vitamin K

30% 36
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