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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. zucchini
- 1 oz. yellow squash
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 lb. Italian eggplant
- 1 medium tomato (peeled and seeded)
- 2 Tbsp. extra-virgin olive oil
- 1 onion (medium)
- 2 garlic cloves (smashed)
- 1 Tbsp. tomato paste
- 1 Tbsp. ketchup
- 1/4 cup basil (chopped)
- salt
- ground white pepper
- 4 large egg whites
- 2 Tbsp. parmigiano reggiano cheese (freshly grated)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium380mg16% |
| Potassium630mg18% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C190% |
| Calcium8% |
| Iron4% |
* 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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