10 Ingredients
  • 1 head garlic, separated into cloves with all but 1 clove unpeeled
  • 1/3 cup olive oil
  • 1 yellow squash, about 6 ounces, thinly sliced crosswise
  • 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
  • 1 zucchini, about 6 ounces, thinly sliced crosswise
  • 4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
  • 1 medium red onion, thinly sliced crosswise
  • freshly ground pepper
  • coarse salt
  • Sprigs of thyme, rosemary, oregano, or marjoram
Nutrition
177
9% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

19% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 11

Fiber

20% 5

Sugars

- 7

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

26% 613

Calcium

5% 53

Magnesium

10% 39

Potassium

17% 607

Iron

6% 1

Zinc

4% 1

Phosphorus

11% 78

Vitamin A

5% 41

Vitamin C

41% 24

Thiamin (B1)

9% 0

Riboflavin (B2)

6% 0

Niacin (B3)

7% 1

Vitamin B6

17% 0

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

24% 19
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