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Ingredients
US|METRIC
4 SERVINGS
- 1 large red bell pepper (cut into 1/2-inch cubes)
- 1 yellow bell pepper (large, cut into 1/2-inch cubes)
- 1 medium zucchini (cut into 1/2-inch cubes)
- 1 medium yellow squash (cut into 1/2-inch cubes)
- 1 small eggplant (cut into 1/2-inch cubes)
- 1/4 cup olive oil (plus 2 tablespoons, or as needed)
- salt
- freshly ground black pepper
- 1 small red onion (finely chopped)
- 6 cloves garlic (finely chopped)
- 1/4 cup dry red wine
- 24 oz. marinara sauce (good-quality, such as Rao's)
- 28 oz. crushed tomatoes
- 1 tsp. crushed red pepper flakes (or to taste and tolerance)
- 1 sprig fresh basil (thinly sliced, about 1/2 cup)
- 1/4 cup chopped parsley (plus more for garnish, if desired)
- 1 pinch sugar (if needed)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1170mg49% |
| Potassium1710mg49% |
| Protein10g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber12g48% |
| Sugars21g |
| Vitamin A90% |
| Vitamin C240% |
| Calcium15% |
| Iron25% |
* 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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