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9Ingredients
105Minutes
130Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1/3 cup extra-virgin olive oil
- 1 onion (peeled and sliced)
- 5 tomatoes (small, thinly sliced)
- ground black pepper
- coarse salt
- 1 eggplant (small, about 6 inches long, thinly sliced crosswise)
- 2 zucchini (about 5 inches long, thinly sliced lengthwise)
- 2 garlic cloves (thinly sliced)
- 1/2 tsp. fresh thyme leaves
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium105mg4% |
| Potassium490mg14% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium4% |
| Iron2% |
* 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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Reviews(5)
Sharon 4 years ago
This is one of my all-time favorite summer recipes. Delicious over farro or pasta, or mixed with white beans.
Jessica Buben 7 years ago
Delicious with crusty bread (sorry Paleo) and next time I'm putting in a polenta crust. I added mozzarella and broiled to brown.