Servings:8 | Calories:198 | Total Fat:15g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 2g
10 %
Total Carb 16g
5 %
Fiber 6g
24 %
Sugars 8g
---
Cholesterol 0mg
0 %
Sodium 913mg
38 %
Protein 3g
7 %
Calories:
63% Extra-virgin olive oil
21% Others combined
8% Eggplant
6% Tomato sauce
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 bulb fennel, stalks discarded 3 red bell peppers, pierced with tip of knife 3 yellow bell peppers, pierced with tip of knife 2 medium zucchini, quartered 1 medium eggplant, quartered About 1/2 cup extra-virgin olive oil 1 head garlic 2 cups tomato sauce 1 tablespoon fresh basil, chopped 2 teaspoons fresh thyme, chopped 2 teaspoons fresh marjoram, chopped 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar
Directions : View recipe directions on epicurious.com
