Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
203
Calories
6g
Protein
2g
Fat
47g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant (aubergine)
- 1 zucchini (courgette), chopped
- 1 yellow squash, chopped
- 2 tomato, peeled and chopped
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, chopped
- 2 tablespoons fresh basil, chopped
- 2 sprigs thyme
- 1/4 teaspoons dried oregano
- 2 tablespoons extra virgin olive oil
- 1 teaspoons sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista