Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
241
Calories
4g
Protein
14g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 3 garlic cloves
- Salt, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- 3 yellow onions, sliced lengthwise
- 1 1⁄2 lb. zucchini, trimmed and
- cut into 1⁄2-inch chunks
- 1⁄2 yellow bell pepper, seeded and diced
- 1⁄2 red bell pepper, seeded and diced
- 1 1⁄2 lb. ripe tomatoes, seeded and diced
- 2 Tbs. tomato paste, plus more as needed
- About 1⁄4 tsp. minced fresh thyme
- 1 Tbs. chopped fresh flat-leaf
- parsley
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