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12Ingredients
65Minutes
980Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (sliced into chunks)
- 2 lb. zucchini (sliced into chunks)
- 1 red pepper (sliced into strips)
- 2 onions (medium, sliced)
- 4 tomatoes (medium, diced)
- 1 cup olive oil
- 2 garlic cloves
- 1/2 cup pesto sauce
- 2 cups fresh basil (or spinach)
- 2 garlic cloves (sliced)
- 2/3 cup coconut oil
- 1/4 cup pine nuts
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat860 |
| % DAILY VALUE |
| Total Fat96g148% |
| Saturated Fat39g195% |
| Trans Fat |
| Cholesterol |
| Sodium35mg1% |
| Potassium1470mg42% |
| Protein8g |
| Calories from Fat860 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber10g40% |
| Sugars17g |
| Vitamin A70% |
| Vitamin C180% |
| 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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Reviews(2)
Yummly User 5 years ago
This is an awesome recipe! With all of the squash plants exploding in my garden, I needed a recipe that called for a lot of zucchini. I didn't have an eggplant so I used two yellow squash. I changed up the pesto a little, too, by adding vegan parmesan (just to use it up).
Note: This recipe makes a lot, so I cut everything in half (except the garlic☺).