14 Ingredients
  • 2 red bell peppers, halved and seeded
  • 1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
  • 1 sweet onion, cut into 8 wedges
  • 1 pint cherry tomatoes
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 ounce oil-cured olives (about 12), pitted and halved
  • 1/4 cup fresh small basil leaves
  • 1 tablespoon finely chopped fresh chives
Nutrition
168
8% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

6% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

6% 17

Carbs (net)

- 12

Fiber

23% 6

Sugars

- 10

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

14% 339

Calcium

4% 39

Magnesium

8% 34

Potassium

12% 558

Iron

6% 1

Zinc

4% 0

Phosphorus

10% 69

Vitamin A

10% 92

Vitamin C

72% 65

Thiamin (B1)

9% 0

Riboflavin (B2)

8% 0

Niacin (B3)

10% 2

Vitamin B6

26% 0

Folate equivalent (total)

13% 53

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

16% 19
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