Directions:
- In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.
- Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.63 Kcal (727 kJ) | ||
| Calories from fat | 90.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Sodium | 13.07mg | 1% | |
| Potassium | 771.44mg | 16% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 7.17g | 29% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.2mg | 95% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 46.92 Kcal (196 kJ) | ||
| Calories from fat | 24.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 15% | |
|---|---|---|---|
| Sodium | 3.53mg | 1% | |
| Potassium | 208.45mg | 16% | |
| Total Carbs | 5.26g | 6% | |
| Sugars | 3.32g | 49% | |
| Dietary Fiber | 1.94g | 29% | |
| Protein | 0.93g | 7% | |
| Vitamin C | 17.9mg | 110% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 4.6mg | 95% | |
| Calcium | 13.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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