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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (diced)
- 4 garlic cloves (minced)
- 2 bell peppers (diced, I used red and yellow)
- salt (to taste)
- pepper (to taste)
- 28 oz. crushed tomatoes
- 2 Tbsp. fresh basil (chopped, approx 8-10 leaves)
- 1 eggplant
- 6 Roma tomatoes
- 2 yellow squash
- 2 zucchinis
- 2 Tbsp. fresh basil (chopped, approx 8-10 leaves)
- 1 tsp. garlic (minced)
- 2 Tbsp. fresh parsley (chopped)
- 2 tsp. chopped fresh thyme
- salt (to taste)
- pepper (to taste)
- 4 Tbsp. olive oil (I rarely measure this because it will just be poured over the veggies)
- grated Parmesan cheese (for serving)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol<5mg1% |
Sodium730mg30% |
Potassium2080mg59% |
Protein12g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber15g60% |
Sugars14g |
Vitamin A70% |
Vitamin C230% |
Calcium20% |
Iron20% |
* 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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