11 Ingredients
  • 2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds
  • 2 teaspoons of salt, divided in half
  • 1 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds
  • 3 large red onions, sliced into 1/4-inch rounds
  • 2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares
  • 2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares
  • 6 large heads of endive, cored, halved, and quartered lengthwise
  • Garnish: 4 sprigs fresh basil
Nutrition
233
12% 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

5% 16

Carbs (net)

- 11

Fiber

23% 6

Sugars

- 8

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

17% 400

Calcium

4% 40

Magnesium

9% 37

Potassium

13% 599

Iron

5% 1

Zinc

5% 1

Phosphorus

11% 77

Vitamin A

5% 41

Vitamin C

109% 98

Thiamin (B1)

10% 0

Riboflavin (B2)

10% 0

Niacin (B3)

9% 1

Vitamin B6

26% 0

Folate equivalent (total)

18% 70

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

22% 3

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 255
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