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Ingredients
US|METRIC
4 SERVINGS
- 400 grams bulgur wheat
- 3 zucchinis (yellow, courgettes, diced small, use green or patty pan squash if you can't find yellow)
- 2 zucchinis (green, courgettes, diced small)
- 2 bulbs fennel (diced small, leafy tops reserved to garnish, optional)
- 1 red onion (diced small)
- 2 red capsicum (bell pepper, deseeded and diced small)
- 2 eggplants (salted and diced small)
- 2 cloves garlic (peeled)
- 1/4 cup extra virgin olive oil
- 2 Tbsp. herb wine vinegar (splash)
- 1 fresh herbs (good bunch, such as flat-leaf parsley, basil, mint and oregano, I used 1 cup each of parsley, mint, and basil)
- 2 Tbsp. lemon juice
- sea salt
- freshly ground black pepper
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium1780mg51% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber30g120% |
| Sugars15g |
| Vitamin A15% |
| Vitamin C120% |
| Calcium10% |
| Iron10% |
* 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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