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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups rice (leftover)
- 1/4 cup water (or vegetable stock)
- 1 Tbsp. olive oil
- 1 carrot (chopped)
- 1 zucchini (chopped)
- 2 eggplant (small skinny or 1 small fat, peeled and sliced)
- 1/2 tsp. salt (or more)
- 1 pinch pepper
- 1/4 tsp. dried basil
- 1 tsp. fresh oregano
- 1/8 tsp. red pepper flakes
- 1 tsp. savory (fresh)
- 1/4 tsp. dried parsley
- 1 tsp. fresh thyme
- 4 cloves roasted garlic (mashed)
- 1/4 cup tomatoes (chopped)
- 1/4 cup Kalamata olives (chopped)
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. water
- Parmesan cheese (shaved, for topping)
- olive oil (for topping)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium730mg30% |
| Potassium1430mg41% |
| Protein11g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber16g64% |
| Sugars16g |
| Vitamin A90% |
| Vitamin C50% |
| Calcium20% |
| Iron15% |
* 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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