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
176
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

0% 11

Calcium

5% 51

Magnesium

9% 38

Potassium

13% 591

Iron

6% 1

Zinc

5% 1

Phosphorus

11% 76

Vitamin A

4% 38

Vitamin C

26% 23

Thiamin (B1)

11% 0

Riboflavin (B2)

7% 0

Niacin (B3)

9% 1

Vitamin B6

26% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

15% 19

Sugar alcohols

- 0

Water

- 215
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