15 Ingredients
  • 3 cups (2-inch) sliced asparagus (about 3/4 pound)
  • 3 cups quartered mushrooms (about 3/4 pound)
  • 1 cup red bell pepper strips
  • 1/2 cup pitted ripe olives
  • 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (11.5-ounce) jar pickled pepperoncini peppers, drained
  • 1/3 cup cider vinegar
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced
Nutrition
173
9% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

14% 9

Saturated

14% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 10

Fiber

28% 7

Sugars

- 5

Sugars, added

- 1

Protein

18% 9

Cholesterol

4% 11

Sodium

41% 975

Calcium

16% 162

Magnesium

16% 68

Potassium

15% 717

Iron

20% 4

Zinc

13% 1

Phosphorus

30% 212

Vitamin A

11% 103

Vitamin C

81% 73

Thiamin (B1)

17% 0

Riboflavin (B2)

33% 0

Niacin (B3)

24% 4

Vitamin B6

30% 0

Folate equivalent (total)

27% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

14% 2

Vitamin K

68% 81
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