Ingredients:
- 2 onions, cut into 1/2-inch-thick slices and separated into rings
- 1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares
- 1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares
Directions:
- In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
- Preheat oven to 400 degrees F.
- In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
- To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.23 Kcal (914 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Sodium | 347.55mg | 14% | |
| Potassium | 848.8mg | 18% | |
| Total Carbs | 39.65g | 13% | |
| Sugars | 13.06g | 52% | |
| Dietary Fiber | 10.77g | 43% | |
| Protein | 7.25g | 15% | |
| Vitamin C | 62.4mg | 104% | |
| Vitamin A | 1mg | 33% | |
| Iron | 132.7mg | 737% | |
| Calcium | 138.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 23.71 Kcal (99 kJ) | ||
| Calories from fat | 2.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 4% | |
|---|---|---|---|
| Sodium | 37.76mg | 14% | |
| Potassium | 92.21mg | 18% | |
| Total Carbs | 4.31g | 13% | |
| Sugars | 1.42g | 52% | |
| Dietary Fiber | 1.17g | 43% | |
| Protein | 0.79g | 15% | |
| Vitamin C | 6.8mg | 104% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 14.4mg | 737% | |
| Calcium | 15mg | 14% | |
* 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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