Directions:
- Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
- Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
- In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.78 Kcal (208 kJ) | ||
| Calories from fat | 21.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 149.26mg | 6% | |
| Potassium | 222.59mg | 5% | |
| Total Carbs | 6.11g | 2% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 78.7mg | 131% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.8 Kcal (204 kJ) | ||
| Calories from fat | 20.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 146.32mg | 6% | |
| Potassium | 218.21mg | 5% | |
| Total Carbs | 5.99g | 2% | |
| Sugars | 3.85g | 16% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 1.02g | 2% | |
| Vitamin C | 77.1mg | 131% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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