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Ingredients
US|METRIC
8 SERVINGS
- 8 tomatoes (boiled, skinned and chopped, see notes)
- 2 red bell peppers (chopped)
- 2 yellow bell peppers (chopped)
- 2 green bell peppers (chopped)
- 2 zucchini (small, chopped)
- 1 yellow squash (chopped)
- 1 eggplant (peeled and cubed)
- 1 yellow onion (chopped)
- 1/4 cup olive oil
- 2 tsp. minced garlic
- 2 Tbsp. fresh basil (chopped)
- 2 Tbsp. fresh parsley
- sea salt (to taste)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium105mg4% |
| Potassium850mg24% |
| Protein4g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C240% |
| Calcium6% |
| Iron2% |
* 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(1)
Cyndi Obrosky 6 years ago
Whoever timed the preparation as 10 minutes is either smoking something or only included to time to put it all together. Took me two hours to chop and dice ingredients not including the peeling and dicing tomatoes. In the end, there is an incredible amount of broth that appears, but found this to be bland even when adding more than the called for spices, will be tweaking for the remainder of the batch.