20 Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup stone-ground yellow cornmeal
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup ice water
  • 3 tablespoons extra-virgin olive oil
  • 2 red bell peppers, stems and seeds removed, cut into 1/4-inch strips
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 Italian eggplant, thinly sliced
  • 1 small red onion, quartered
  • 1 cup dry white wine
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 cups coarsely chopped kale (8 ounces)
  • 2 cups cherry tomatoes (about 1 pint)
  • 1/3 cup fresh basil, coarsely chopped
  • Pinch of red-pepper flakes
  • 6 tablespoons nonfat ricotta cheese
Nutrition
274
14% daily value
12 servings
                                       
                                            vegetarian
     

Fat

20% 13

Saturated

30% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

11% 33

Carbs (net)

- 28

Fiber

19% 5

Sugars

- 5

Sugars, added

- 0

Protein

12% 6

Cholesterol

8% 24

Sodium

9% 220

Calcium

8% 80

Magnesium

12% 52

Potassium

12% 557

Iron

12% 2

Zinc

7% 1

Phosphorus

16% 115

Vitamin A

25% 223

Vitamin C

67% 60

Thiamin (B1)

26% 0

Riboflavin (B2)

17% 0

Niacin (B3)

17% 3

Vitamin B6

23% 0

Folate equivalent (total)

31% 125

Folate (food)

- 71

Folic acid

- 32

Vitamin B12

2% 0

Vitamin D

43% 6

Vitamin E

11% 2

Vitamin K

121% 146

Sugar alcohols

- 0

Water

- 193
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