Adam B.: "I trippled the recipe and it was perfect" Read More
13Ingredients
85Minutes
280Calories

Ingredients

US|METRIC
  • 5 tablespoons extra virgin olive oil (or more as needed)
  • 12 ounces zucchini squash (cut lengthwise into 3/4-inch-thick slices)
  • 1 teaspoon fine sea salt (plus more as needed)
  • 1 pound eggplant (young, cut lengthwise into 3/4-inch-thick slices)
  • yellow onion (1 medium, 8 ounces, coarsely chopped)
  • 3 cloves garlic (thinly sliced)
  • 1 pound sweet red peppers (small, seeded and cut into 3/4-inch chunks)
  • 1 1/2 pounds tomatoes (very ripe, peeled and finely chopped, seeded, if desired; see NOTE)
  • 3 sprigs basil
  • 6 parsley sprigs (flat-leaf, coarsely chopped)
  • 1/4 cup green olives (Lucques, Picholine or Castelvetrano, pitted and chopped, optional)
  • 1 tablespoon capers (salted, soaked in water for 10 minutes, drained and coarsely chopped, optional)
  • 1 teaspoon ground red pepper (mild, such as Aleppo, optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    280Calories
    Sodium34% DV810mg
    Fat28% DV18g
    Protein10% DV5g
    Carbs8% DV25g
    Fiber36% DV9g
    Calories280Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium810mg34%
    Potassium1160mg33%
    Protein5g10%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber9g36%
    Sugars15g30%
    Vitamin A110%
    Vitamin C310%
    Calcium8%
    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.

    Reviews(1)

    Adam B. a year ago
    I trippled the recipe and it was perfect

    PlanShop