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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 2 onions (large, cut into large dice)
- 8 garlic cloves (chopped)
- 2 lb. eggplant (cut into 1-inch cubes)
- 4 medium zucchini (cut into 1-inch pieces)
- 16 oz. diced tomatoes
- 3 bell peppers (cut into 1-inch pieces)
- salt
- pepper
- 1/2 cup fresh flat leaf parsley (chopped)
- 20 fresh basil leaves (torn in half)
- 1/2 cup oil (Vega Antioxidant, Blend)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium1640mg47% |
| Protein8g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber14g56% |
| Sugars18g |
| Vitamin A50% |
| Vitamin C240% |
| Calcium10% |
| Iron8% |
* 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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Reviews(1)
Ash 6 years ago
I give the recipe as it a 1 star. I gave my ability to save the $20 in organic ingredients and turn it into something completely different 5 stars. As is this recipe is for unseasoned basic cooked veggies. I added an entire jar of Marinera sauce and literally a jars worth of seasoning and brown rice. Turned it into a veggie soup. I don’t understand the added oil at the end either - just adds a layer of oil.