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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, cubed (about 5 cups))
- 2 zucchini (medium, or yellow squash, halved and sliced)
- 1 green bell pepper (medium, cut into 1-inch pieces)
- 1 onions (medium, sliced)
- 3 Tbsp. Bertolli® Classico Olive Oil
- 1 jar Bertolli® Tomato & Basil Sauce
- 1/3 cup dry white wine (or water)
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Directions
- Preheat oven to 450°.
- Combine eggplant, zucchini, green pepper, onion and Olive Oil in large bowl. Season vegetables, if desired, with salt and ground black pepper. Roast vegetables in broiler pan without the rack, stirring once, 20 minutes. Stir in Sauce and wine. Roast an additional 10 minutes or until Sauce is heated through and vegetables are tender. Serve, if desired, with hot cooked rice.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium15mg1% |
Potassium680mg19% |
Protein3g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A8% |
Vitamin C80% |
Calcium4% |
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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