Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
317
Calories
10g
Protein
23g
Fat
21g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Yellow Zucchini | 1 medium (113g) | 21 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 large or 2 small eggplant, cut lengthwise into
- thick slices
- 3 yellow summer squash, such as crookneck or
- yellow zucchini, cut lengthwise into thick slices
- 1/4 cup plus 3 Tbs. olive oil
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1/2 tsp. dried oregano
- 1 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 4 tomatoes, cored and quartered
- 3 oz. mixed baby greens
- 2/3 cup fresh goat cheese, crumbled
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