Directions:
- Preheat oven to 350 deg F.
- Combine zucchini, eggplant, onion, capsicum and garlic in a baking dish.
- Toss with olive oil.
- Bake for abut 20 minutes.
- Remove from oven and allow to cool.
- Bring a large pot of water to the boil and cook the pasta until al dente.
- Drain and rinse with cold water.
- In a salad bowl combine the vegetables, cooled pasta, tomatoes, feta and salad dressing.
- Toss until well mixed.
- I just use a little extra virgin olive oil and some white wine vinegar or cider vinegar with a few fresh herbs for my dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.84 Kcal (1821 kJ) | ||
| Calories from fat | 153.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.11g | 26% | |
|---|---|---|---|
| Cholesterol | 26.7mg | 9% | |
| Sodium | 304mg | 13% | |
| Potassium | 458.03mg | 10% | |
| Total Carbs | 58.29g | 19% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 12.16g | 24% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.7mg | 10% | |
| Calcium | 158mg | 16% | |
| Amount Per 100 g | |||
| Calories | 122.85 Kcal (514 kJ) | ||
| Calories from fat | 43.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 26% | |
|---|---|---|---|
| Cholesterol | 7.54mg | 9% | |
| Sodium | 85.89mg | 13% | |
| Potassium | 129.41mg | 10% | |
| Total Carbs | 16.47g | 19% | |
| Sugars | 3.48g | 49% | |
| Dietary Fiber | 1.95g | 28% | |
| Protein | 3.44g | 24% | |
| Vitamin C | 2.7mg | 16% | |
| Iron | 0.5mg | 10% | |
| Calcium | 44.6mg | 16% | |
* 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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