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Tom Bench DC: "So easy! Added veg broth to make more of a soup b…" Read More
13Ingredients
4Hours
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (or ghee)
- 1 onion (large, chopped)
- 6 cloves garlic (minced)
- 1 eggplant (large, chopped)
- 1 orange bell pepper (chopped)
- 4 summer squash (/zucchini squash)
- 1 cup grape tomatoes (chopped)
- 2 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. ground pepper
- 1 tsp. sea salt
- 1/4 tsp. crushed red pepper (optional)
- 1 cup fresh basil (chopped)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium860mg25% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C120% |
| Calcium8% |
| Iron6% |
* 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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Reviews(3)
Tom Bench DC 5 years ago
So easy! Added veg broth to make more of a soup base and to serve on a cold winter day.
Cut everything in thin slices and the color blend is like the perfect precursor to a fulfilling meal appetizing and easy. Prep was on point at just under 20 min.
CatherineBrown 7 years ago
veggies were a little over done for me but the flavour was pretty good. i will try again for less time