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
745
37% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

29% 19

Saturated

15% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

41% 124

Carbs (net)

- 109

Fiber

59% 15

Sugars

- 23

Sugars, added

- 0

Protein

51% 25

Cholesterol

- 0

Sodium

75% 1795

Calcium

20% 198

Magnesium

36% 144

Potassium

47% 1662

Iron

52% 9

Zinc

21% 3

Phosphorus

52% 366

Vitamin A

8% 70

Vitamin C

120% 72

Thiamin (B1)

137% 2

Riboflavin (B2)

66% 1

Niacin (B3)

60% 12

Vitamin B6

53% 1

Folate equivalent (total)

103% 410

Folate (food)

- 212

Folic acid

- 116

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 4

Vitamin K

41% 33
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