4 Serves
80 Mins
2 g
10 g
10 g
Wash and slice the eggplant, zucchini, and bell peppers into uniform rounds or cubes using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Green Bell Pepper
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Vitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Sauté the diced onion and minced garlic until softened and fragrant.
Add the sliced vegetables to the pot, stirring gently to coat them in the oil and aromatics.
Season the mixture with salt and pepper, cover, and simmer over low heat until the vegetables are tender.
Zucchini
Eggplant
Tomato
Black Pepper
Olive Oil
Onion
Garlic
Salt
Vitamin A
46 µg / 900 µgVitamin C
43 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28
g8
g31
g
IndianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g
