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Ingredients
US|METRIC
12 SERVINGS
- 2 eggplants (medium, unpeeled, cut crosswise into 1/4-inch thick rounds)
- 2 tsp. salt (divided in half)
- 1 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp. ground black pepper (freshly)
- 1 1/2 lb. zucchini (washed, dried, and cut on the bias into 1/4-inch rounds)
- 3 red onions (large, sliced into 1/4-inch rounds)
- 2 red bell peppers (medium, cored, seeded, and cut into 3/4-inch squares)
- 2 yellow bell peppers (medium, cored, seeded, and cut into 3/4-inch squares)
- 6 heads endive (cored, halved, and quartered lengthwise)
- 4 sprigs fresh basil (optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium460mg19% |
| Potassium1300mg37% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C160% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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