Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
333
Calories
8g
Protein
16g
Fat
47g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Green Zucchini | 1 medium (113g) | 21 |
| Yellow Zucchini | 1 medium (113g) | 21 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 2 Japanese or Asian eggplants
- 2 carrots
- 1 red onion
- 1 large bulb fennel
- 1 green zucchini
- 1 yellow zucchini or crookneck squash
- 2 red bell peppers, cored and seeded
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh sage
- 2 tsp minced garlic
- 1 tbsp olive oil
- 1 sheet parchment (in paper-goods aisle)
Directions
1
Preheat oven to 400°F.
2
Wash and thinly slice vegetables (use a mandolin for more uniform results).
3
Place in a large bowl and toss vegetables with remaining ingredients.
4
Cut a sheet of parchment the size of a cookie sheet and line pan with it.
5
Spread vegetables without overlapping; season with salt and pepper.
6
Bake until vegetable edges are golden brown, about 30 minutes.
Recipe sourced from
fandom