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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. zucchini (6 to 8 inches long, ends trimmed and 1-inch-diced)
- 1 lb. eggplant (unpeeled and 1-inch-diced)
- 1 red bell pepper (Holland, cored, seeded, and 1-inch-diced)
- 1 yellow bell pepper (Holland, cored, seeded, and 1-inch-diced)
- 1 red onion (halved and sliced ¼ inch thick)
- 2 Tbsp. minced garlic (6 cloves)
- 1 1/2 tsp. dried oregano
- 1/2 cup olive oil (good)
- kosher salt
- freshly ground black pepper
- 15 cherry (grape, or small pear tomatoes, halved)
- 1/4 cup fresh basil leaves (julienned)
- 4 cups chicken stock (preferably homemade)
- 1 Tbsp. minced garlic (3 cloves)
- 1 cup cornmeal (stone-ground whole-grain)
- kosher salt
- freshly ground black pepper
- 1 cup Parmesan cheese (freshly grated Italian)
- 4 Tbsp. crème fraîche
- 2 Tbsp. unsalted butter (diced)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium940mg39% |
| Potassium1120mg32% |
| Protein19g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber8g32% |
| Sugars16g |
| Vitamin A30% |
| Vitamin C180% |
| Calcium30% |
| Iron8% |
* 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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