Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
570
Calories
40g
Protein
34g
Fat
27g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 4 small to medium zucchini, thinly sliced
- lengthwise
- 3 red bell peppers
- 2 Tbs. olive oil
- 4 large tomatoes, sliced
- 2 large red onions, thinly sliced
- 6 oz. feta cheese, crumbled
- 1/2 cup Mediterranean-style oil-packed black olives
- 1/2 cup Kalamata olives or other brine-cured black
- olives
- 1/2 cup Mediterranean-style green olives
- 2 Tbs. capers
- 6 anchovy fillets packed in olive oil, drained
- (optional)
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
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