Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
302
Calories
10g
Protein
14g
Fat
41g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- Olive oil as needed
- 4 carrots, peeled and cut into 1-inch dice
- 6 artichokes, trimmed, tough outer leaves
- removed and hearts quartered
- 2 or 3 zucchini, cut into 1-inch dice
- 2 or 3 summer squashes, cut into 1-inch dice
- 2 or 3 shallots, peeled
- 1 head of garlic
- 1 1/2 lb. asparagus, trimmed
- Salt and freshly ground pepper, to taste
- 3 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