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Ingredients
US|METRIC
6 SERVINGS
- 2 red bell pepper (seeded and cut into thick strips)
- 2 yellow bell peppers (seeded and cut into thick strips)
- 2 zucchini (small, sliced 1/2-inch thick)
- 2 eggplant (sliced into rounds)
- 2 onions (peeled and quartered)
- 1/4 cup olive oil (plus 2 tablespoons for dressing)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 3 Tbsp. balsamic vinegar
- 2 cloves garlic (minced)
- 1 tsp. Italian parsley (fresh, leaf, chopped)
- 1 tsp. basil leaf (fresh, chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium830mg24% |
| Protein4g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C240% |
| Calcium6% |
| 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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