Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
434
Calories
18g
Protein
24g
Fat
42g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- Vegetable oil cooking spray
- 2 cans (15.5 ounces each) navy beans, rinsed and drained
- 1 pound plum tomatoes, chopped
- 1/2 cup basil, chopped, plus 15 leaves for garnish
- 10 ounces crumbled feta, divided
- 1 tube (18 ounces) prepared polenta, cut into 16 slices
- 1 pound zucchini, cut into 1/4-inch slices
- 2 bottles (7 ounces each) roasted red peppers, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes