11 Ingredients
  • 1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons
  • 2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons
  • 2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
  • 4 medium shallots, peeled and cut in half lengthwise
  • 1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
157
8% daily value
4 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 16

Fiber

27% 7

Sugars

- 12

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

29% 706

Calcium

6% 63

Magnesium

12% 48

Potassium

22% 765

Iron

10% 2

Zinc

5% 1

Phosphorus

15% 104

Vitamin A

5% 45

Vitamin C

88% 53

Thiamin (B1)

9% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 2

Vitamin B6

26% 1

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 2

Vitamin K

41% 33
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