13 Ingredients
  • 1 (14.5-ounce) can diced tomatoes with their juice
  • 2 zucchini, cut into 1-inch rounds
  • 2 summer squash, cut into 1-inch rounds
  • 2 tomatoes, cut into wedges
  • 1 large Japanese eggplant, cut into 1-inch rounds
  • 1 red onion, peeled and cut into 1-inch wedges
  • 1 potato, peeled and cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 4 to 6 slices toasted sourdough bread, optional for main dish
Nutrition
496
25% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

19% 13

Saturated

10% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

28% 83

Carbs (net)

- 73

Fiber

39% 10

Sugars

- 16

Sugars, added

- 0

Protein

34% 17

Cholesterol

0% 0

Sodium

50% 1197

Calcium

13% 132

Magnesium

23% 96

Potassium

24% 1108

Iron

34% 6

Zinc

19% 2

Phosphorus

35% 244

Vitamin A

5% 47

Vitamin C

53% 48

Thiamin (B1)

114% 1

Riboflavin (B2)

58% 1

Niacin (B3)

50% 8

Vitamin B6

55% 1

Folate equivalent (total)

68% 273

Folate (food)

- 141

Folic acid

- 78

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

18% 3

Vitamin K

18% 22

Sugar alcohols

- 0

Water

- 398
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