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13Ingredients
85Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. extra virgin olive oil (or more as needed)
- 12 oz. zucchini squash (cut lengthwise into 3/4-inch-thick slices)
- 1 tsp. fine sea salt (plus more as needed)
- 1 lb. eggplant (young, cut lengthwise into 3/4-inch-thick slices)
- yellow onion (1 medium, 8 ounces, coarsely chopped)
- 3 cloves garlic (thinly sliced)
- 1 lb. sweet red peppers (small, seeded and cut into 3/4-inch chunks)
- 1 1/2 lb. 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 Tbsp. capers (salted, soaked in water for 10 minutes, drained and coarsely chopped, optional)
- 1 tsp. ground red pepper (mild, such as Aleppo, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium810mg34% |
Potassium1160mg33% |
Protein5g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber9g36% |
Sugars15g |
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.
Notes
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