Ingredients:
- 1 eggplant (1 lb.)
- 3 red bell peppers (8 oz. each)
- about 1/2 tsp salt
- about 1/4 tsp pepper
Directions:
- Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.
- Bake in a 400º regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1673.38 Kcal (7006 kJ) | ||
| Calories from fat | 665.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.92g | 114% | |
|---|---|---|---|
| Sodium | 1441.94mg | 60% | |
| Potassium | 5350.3mg | 114% | |
| Total Carbs | 236.34g | 79% | |
| Sugars | 115.65g | 463% | |
| Dietary Fiber | 52.39g | 210% | |
| Protein | 22.75g | 46% | |
| Vitamin C | 480.9mg | 802% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 86.3mg | 479% | |
| Calcium | 490.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 65.05 Kcal (272 kJ) | ||
| Calories from fat | 25.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 114% | |
|---|---|---|---|
| Sodium | 56.05mg | 60% | |
| Potassium | 207.99mg | 114% | |
| Total Carbs | 9.19g | 79% | |
| Sugars | 4.5g | 463% | |
| Dietary Fiber | 2.04g | 210% | |
| Protein | 0.88g | 46% | |
| Vitamin C | 18.7mg | 802% | |
| Vitamin A | 0.5mg | 454% | |
| Iron | 3.4mg | 479% | |
| Calcium | 19.1mg | 49% | |
* 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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