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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, aubergine halved and cut into 1/2-inch slices)
- 2 cups butternut squash (peeled & cut into 1-inch cubes)
- 2 medium zucchini (courgettes halved and cut into 1/2-inch slices)
- 2 seeds (large red peppers, removed, cut into 1 1/2-inch pieces)
- 4 Tbsp. olive oil
- salt
- freshly ground black pepper
- 2 Tbsp. balsamic vinegar
- 4 Tbsp. olive oil
- 1 tsp. sugar
- 1 1/2 tsp. whole grain dijon mustard
- 1 shallot (finely chopped)
- 1 garlic clove (crushed)
- 4 oz. crumbled feta cheese
- 2 Tbsp. chopped mint (coarsely)
- 2 Tbsp. chopped basil (coarsely)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol25mg8% |
Sodium530mg22% |
Potassium950mg27% |
Protein8g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber7g28% |
Sugars11g |
Vitamin A160% |
Vitamin C60% |
Calcium20% |
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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