Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
203
Calories
2g
Protein
14g
Fat
18g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 large cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tsp original Tabasco
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 bell pepper, cut into 1/2 inch cubes
- 2 yellow squash, cut into 1/2 inch cubes
- 1 eggplant, cut into 1/2 inch cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes