14
130
55

Ingredients

  • 1 pound eggplant (I used two small Japanese eggplants, sliced into 6ths, lengthwise)
  • 1 pound zucchini (cut into thick slices)
  • 2 pounds bell pepper (red, yellow, orange)
  • 1 yellow onion (large, cut into ⅛ths)
  • 1 fennel bulb (trimmed and cut into chunks)
  • 8 ounces mushrooms (whole, trimmed and wiped clean)
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil (I used STAR brand signature series)
  • 3 cloves garlic (smashed)
  • kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon marjoram (dried)
  • fresh basil
  • chiffonade
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NutritionView more

130Calories
Sodium5%DV125mg
Fat11%DV7g
Protein8%DV4g
Carbs5%DV16g
Fiber24%DV6g

PER SERVING *

Calories130Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium125mg5%
Potassium720mg21%
Protein4g8%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.