13 Ingredients
  • 3 red or yellow bell peppers
  • Coarse salt and freshly ground pepper
  • 12 medium, thin carrots (about 5 inches long), trimmed and peeled
  • 2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices
  • 2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces
  • 2 tablespoons coarsely chopped fresh thyme leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1 cup extra-virgin olive oil
  • 2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together
  • 4 small tomatoes, halved crosswise
Nutrition
267
13% daily value
12 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

13% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 19

Fiber

24% 6

Sugars

- 6

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

34% 824

Calcium

11% 106

Magnesium

16% 66

Potassium

22% 1017

Iron

12% 2

Zinc

7% 1

Phosphorus

23% 158

Vitamin A

35% 314

Vitamin C

131% 118

Thiamin (B1)

16% 0

Riboflavin (B2)

10% 0

Niacin (B3)

14% 2

Vitamin B6

34% 0

Folate equivalent (total)

18% 71

Folate (food)

- 71

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

101% 121

Sugar alcohols

- 0

Water

- 296
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