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Ingredients
US|METRIC
12 SERVINGS
- 3 yellow bell peppers (or red)
- freshly ground pepper
- coarse salt
- 12 carrots (medium, thin, about 5 inches long, trimmed and peeled)
- 2 yellow squash (medium, trimmed, cut into 2-inch chunks, and cut diagonally in half)
- 2 zucchini (medium, trimmed, cut into 2-inch chunks, and cut diagonally in half)
- 3 fennel bulbs (small, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices)
- 2 celery roots (small, about 12 ounces each, peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces)
- 2 Tbsp. fresh thyme leaves (coarsely chopped)
- 1/4 cup fresh basil leaves (coarsely chopped)
- 2 cloves garlic (finely chopped)
- 1 cup extra-virgin olive oil
- 2 heads radicchio (halved through the stem if small, quartered if large, stem end left intact to hold leaves together)
- 4 tomatoes (small, halved crosswise)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium210mg9% |
Potassium1150mg33% |
Protein5g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A220% |
Vitamin C160% |
Calcium10% |
Iron10% |
* 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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