11 Ingredients
  • 3 tablespoons olive oil
  • 1 onion (8 oz.), peeled and diced (1/2 in.)
  • 2 cloves garlic, peeled and minced
  • 2 cans (14 1/2 oz. each) diced tomatoes
  • 8 ounces Asian eggplant, rinsed and diced (3/4 in.)
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
  • 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
  • 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
  • 3/4 cup chopped fresh basil leaves
Nutrition
214
11% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 16

Fiber

41% 10

Sugars

- 17

Sugars, added

- 0

Protein

11% 5

Cholesterol

- 0

Sodium

23% 541

Calcium

12% 122

Magnesium

17% 71

Potassium

25% 1155

Iron

14% 3

Zinc

10% 1

Phosphorus

20% 141

Vitamin A

27% 243

Vitamin C

219% 197

Thiamin (B1)

112% 1

Riboflavin (B2)

29% 0

Niacin (B3)

22% 4

Vitamin B6

70% 1

Folate equivalent (total)

31% 124

Folate (food)

- 124

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

32% 5

Vitamin K

35% 42
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