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
51
3% daily value
20 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

4% 3

Saturated

4% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 0

Carbs

2% 5

Carbs (net)

- 3

Fiber

9% 2

Sugars

- 1

Sugars, added

- 0

Protein

5% 3

Cholesterol

1% 3

Sodium

12% 293

Calcium

5% 49

Magnesium

5% 20

Potassium

6% 215

Iron

6% 1

Zinc

3% 0

Phosphorus

9% 64

Vitamin A

3% 31

Vitamin C

36% 22

Thiamin (B1)

4% 0

Riboflavin (B2)

8% 0

Niacin (B3)

6% 1

Vitamin B6

6% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

30% 24
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