Directions:
- Saute onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes. Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than 1/4 inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture. Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.11 Kcal (926 kJ) | ||
| Calories from fat | 95.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Sodium | 44.43mg | 2% | |
| Potassium | 1023.79mg | 22% | |
| Total Carbs | 29.16g | 10% | |
| Sugars | 16.51g | 66% | |
| Dietary Fiber | 8.8g | 35% | |
| Protein | 4.42g | 9% | |
| Vitamin C | 108.2mg | 180% | |
| Iron | 1.1mg | 6% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 52.9 Kcal (221 kJ) | ||
| Calories from fat | 22.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 16% | |
|---|---|---|---|
| Sodium | 10.63mg | 2% | |
| Potassium | 244.93mg | 22% | |
| Total Carbs | 6.98g | 10% | |
| Sugars | 3.95g | 66% | |
| Dietary Fiber | 2.1g | 35% | |
| Protein | 1.06g | 9% | |
| Vitamin C | 25.9mg | 180% | |
| Iron | 0.3mg | 6% | |
| Calcium | 20.6mg | 9% | |
* 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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