12 Ingredients
  • 1 large eggplant (about 1 pound), cut into 3/4-inch chunks
  • Coarse salt and freshly ground pepper
  • 2 large tomatoes, cut into 3/4-inch chunks
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons chopped fresh thyme, plus leaves for garnish
  • 1 tablespoon chopped fresh oregano
  • 1 medium onion, halved and sliced 1/4 inch thick (3 cups)
  • 4 garlic cloves, thinly sliced
  • 2 zucchini (1 pound), cut into 3/4-inch chunks
  • 2 yellow bell peppers (14 ounces), stems, ribs, and seeds removed, cut into 3/4-inch chunks
  • 8 slices rustic bread
  • 8 large eggs
Nutrition
369
18% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

35% 23

Saturated

27% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

9% 27

Carbs (net)

- 22

Fiber

20% 5

Sugars

- 8

Sugars, added

- 0

Protein

32% 16

Cholesterol

69% 208

Sodium

32% 770

Calcium

12% 119

Magnesium

13% 53

Potassium

13% 630

Iron

17% 3

Zinc

19% 2

Phosphorus

35% 242

Vitamin A

11% 103

Vitamin C

23% 20

Thiamin (B1)

26% 0

Riboflavin (B2)

36% 0

Niacin (B3)

24% 4

Vitamin B6

40% 1

Folate equivalent (total)

23% 93

Folate (food)

- 83

Folic acid

- 6

Vitamin B12

23% 1

Vitamin D

11% 2

Vitamin E

18% 3

Vitamin K

18% 21
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