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Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Roasted Peppers
COOKIN' CANUCK12Ingredients
55Minutes
270Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant (medium, cut into 1/4-inch slices)
- 1 zucchini (cut into 1/4-inch slices)
- salt (for vegetable preparation)
- 1 Tbsp. olive oil (for the vegetables)
- 13 oz. whole wheat penne pasta
- 1/4 cup fresh lemon juice
- 3 Tbsp. extra virgin olive oil (high-quality)
- 1/2 tsp ground pepper
- 2 roasted red bell peppers (4 halves, thinly sliced)
- 1/3 cup Kalamata olives (quartered, pitted)
- 1/3 cup crumbled feta cheese
- 6 basil leaves (thinly sliced)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium220mg9% |
| Potassium340mg10% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium8% |
| 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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