Directions:
- Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.
- Per serving: 422 calories, 20 g fat, 3 g saturated, 53 g carbohydrates, 12 g fiber, 10 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.94 Kcal (519 kJ) | ||
| Calories from fat | 23.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Sodium | 465.33mg | 19% | |
| Potassium | 898.39mg | 19% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 10.05g | 40% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 102.8mg | 171% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.3mg | 146% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 32.71 Kcal (137 kJ) | ||
| Calories from fat | 6.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 4% | |
|---|---|---|---|
| Sodium | 122.81mg | 19% | |
| Potassium | 237.1mg | 19% | |
| Total Carbs | 5.63g | 7% | |
| Sugars | 2.65g | 40% | |
| Dietary Fiber | 1.56g | 24% | |
| Protein | 1.39g | 11% | |
| Vitamin C | 27.1mg | 171% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6.9mg | 146% | |
| Calcium | 15.7mg | 6% | |
* 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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