Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
317
Calories
5g
Protein
15g
Fat
46g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 tri-tip roasts, each about 2 lb.
- Salt and freshly ground pepper, to taste
- 1 zucchini, sliced lengthwise about 1/4 inch thick
- 1 small eggplant, sliced lengthwise about 1/4
- inch thick
- 1 orange or yellow bell pepper, seeded and
- quartered lengthwise
- 1 small sweet onion, such as Vidalia, sliced
- crosswise about 1/4 inch thick
- 1/4 cup olive oil
- 1 Tbs. chopped fresh rosemary (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes