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Ingredients
US|METRIC
10 SERVINGS
- 3 bell peppers (assorted colors, seeded, cored and cut into thick wedges)
- 1 eggplant (large, cut into 3/4-inch slices)
- 2 yellow squash (medium, cut lengthwise into 3/4-inch slices)
- 2 medium zucchini (cut lengthwise into 3/4-inch slices)
- 1 cup low sodium vegetable broth (or water)
- 1/2 cup black olives (pitted Niçoise or other)
- 5 tomatoes (large, about 2 1/2 pounds, seeded and chopped)
- 1 onion (large, chopped)
- 7 cloves garlic (finely chopped)
- 1/4 tsp. crushed red chile flakes
- 3 Tbsp. marjoram (chopped, or oregano)
- 1/3 cup fresh parsley (chopped)
- 1 Tbsp. red wine vinegar (or to taste)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium85mg4% |
| Potassium680mg19% |
| Protein3g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium6% |
| 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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