8 Ingredients
  • 2 red bell peppers
  • 2 zucchini, each cut in half lengthwise (about 1 pound)
  • 2 Japanese eggplant, each cut in half lengthwise (about 8 ounces)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 6 garlic cloves, peeled and crushed
Nutrition
155
8% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

7% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 17

Fiber

43% 11

Sugars

- 17

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

7% 168

Calcium

6% 62

Magnesium

16% 68

Potassium

23% 1066

Iron

9% 2

Zinc

9% 1

Phosphorus

19% 131

Vitamin A

14% 122

Vitamin C

118% 106

Thiamin (B1)

16% 0

Riboflavin (B2)

19% 0

Niacin (B3)

18% 3

Vitamin B6

48% 1

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

16% 2

Vitamin K

67% 80
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