Ingredients:
- 1 red bell pepper , cut into 1-inch pieces
- 1 yellow bell pepper , cut into 1-inch pieces
- 1 zucchini , cut into 1/2-inch-thick slices
Directions:
- Preheat broiler.
- Cover baking sheet with foil; coat with cooking spray. Arrange tomato, bell peppers, onion, and zucchini on baking sheet; coat vegetables with cooking spray. Broil 16 minutes, stirring once. Remove vegetables from baking sheet; transfer to a large serving bowl.
- Combine chipotle pepper and next 3 ingredients in a small bowl; stir with a whisk until blended. Pour over warm vegetables; toss gently to coat. Serve warm or chilled.
- Carbo rating: 7
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.37 Kcal (127 kJ) | ||
| Calories from fat | 11.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 2% | |
|---|---|---|---|
| Sodium | 100.88mg | 4% | |
| Potassium | 117.62mg | 3% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 0.39g | 1% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.17 Kcal (147 kJ) | ||
| Calories from fat | 13.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Sodium | 116.84mg | 4% | |
| Potassium | 136.22mg | 3% | |
| Total Carbs | 4.46g | 1% | |
| Sugars | 2.43g | 8% | |
| Dietary Fiber | 1.13g | 4% | |
| Protein | 0.45g | 1% | |
| Vitamin C | 50.1mg | 72% | |
| Vitamin A | 1.1mg | 33% | |
| Iron | 19.5mg | 93% | |
| Calcium | 8.4mg | 1% | |
* 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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