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Ingredients
US|METRIC
5 SERVINGS
- 14.5 oz. diced tomatoes (with their juice)
- 2 zucchini (cut into 1-inch rounds)
- 2 summer squash (cut into 1-inch rounds)
- 2 tomatoes (cut into wedges)
- 1 Japanese eggplant (large, cut into 1-inch rounds)
- 1 red onion (peeled and cut into 1-inch wedges)
- 1 potato (peeled and cut into 1-inch cubes)
- 3 garlic cloves (minced)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp. salt
- 1 tsp. ground black pepper (freshly)
- 1 tsp. dried oregano
- 6 slices sourdough bread (toasted, optional for main dish)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1230mg51% |
| Potassium1120mg32% |
| Protein14g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A25% |
| Vitamin C90% |
| Calcium10% |
| Iron20% |
* 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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